Easiest No Roll Pie Crust Pat In The Pan Food

PRESS IN PIE CRUST

Steps:

• In a medium bowl, combine together the flour and salt. Add the butter chunks and cut them into the flour mixture with a pastry blender, or two knives held together. You can also use a food processor for quicker work. Kids can do this with a fork if that is easier for them. Work these ingredients together until they form pea-sized crumbs.
• Quickly stir in the cold water a tablespoon at a time and combine until a large pea size clumps form. Transfer these to the pie plate.
• Pat the dough into a pie plate, pushing the dough across the bottom of the pie plate and up the sides.
• Use as is in recipes that call for an unbaked pie shell. For recipes that call for a pre-baked crust, bake it for 10-15 minutes at 350 degrees until light golden brown. Cool completely before pouring in your filling.

MY NO ROLL PIE CRUST

Steps:

• Mix dry ingredients together with a fork in a pie pan.
• Make a well in the center and add the oil and milk.
• Mix with a fork til it makes a ball.
• Flatten and press into the pan in pie crust shape and flute the edge.
• Bake at 375 for 10-12 minutes until golden.
• One crust pie, excellent for cream pies and crumb topped baked pies.

PAT-IN PIE CRUST (NO-ROLL)

Steps:

• Sift together dry ingredients.
• Stir together wet ingredients.
• Combine, stirring just to blend.
• Press and pat into a 9 inch pan, up the sides, crimping the edges.
• Bake as directed in recipe.
• (For quiche, I prebake my crusts for 15 minutes @400.).

EASIEST NO-ROLL PIE CRUST... PAT IN THE PAN

Steps:

• In small bowl whisk oil and milk gently until cloudy, set aside.
• In a 9-inch pie pan (glass is best*) combine the full cup flour with the salt/sugar, stirring with fork until well blended. Make a well (space) in the center and pour oil/milk mixture in it. Use fork to combine all ingredients just until dry ingredients are no longer dry and mixture is spreadable. Dip fingers in flour and use fingers to pat around evenly in pie pan. *By using a glass pan you can hold it up to the light and see where the thicker parts are and spread it around evenly. It is a light, soft dough and easy to spread. Use fork tines to score rim and poke around the pieshell to prevent bubbling. Bake in a 400 preheated oven until edges are brown, about 10 to 15 min. Keep an eye on it using fork to poke down any bubbling.
• This is best for a pre-baked single shell pie such as for lemon meringue. Can be used raw and filled with fruit in a standard recipe but for the top crust you will have to use a traditional rolled crust recipe.

NO ROLL PIE CRUST II

Steps:

• In a 9 inch pie plate, sift flour, sugar and salt. make a well in the center and pour in oil and milk. Mix with a fork, then press into the bottom and sides of pie plate.
• To bake: Preheat oven to 450 degrees F (230 degrees C.) Bake for 8 to 10 minutes, or until golden brown.

EASY NO-ROLL PIE PASTRY

Steps:

• In a small bowl, combine the flour, sugar and salt; stir in oil and milk. Set aside 1/3 cup for topping. Press remaining mixture onto the bottom and up the sides of a greased 9-in. pie plate. Add filling. Sprinkle with reserved crumb mixture., Bake at 375° for 60-70 minutes or until crust is golden and filling is bubbly. Cool on a wire rack.

PAT IN PAN PIE CRUST

Steps:

• Place the flour, sugar, and salt in the pie pan and mix with your fingers until blended.
• In a measuring cup, combine the oil and milk and beat with a fork until creamy.
• Pour all at once over flour mixture.
• Mix with a fork until the flour mixture is completely moistened.
• Pat the dough with your fingers, first up the sides of the plate, then across the bottom.
• Flute the edges.
• Shell is now ready to be filled.
• If you are preparing a shell to fill later, or your recipe requires a prebaked crust, preheat the oven to 425.
• Prick the pastry with a fork and bake 15 minute.

PAT-A-PIE PIE CRUST

Steps:

• Sift flour, sugar and salt into bowl. Whip oil and milk together. Pour over flour mixture, and mix with a fork. Pat 2/3 of dough into a pie plate. Use filing of your choice. Crumble rest of dough on top (except on cream pies). (I like to add brown sugar, crushed walnuts and cinnamon to the mixture for my apple pie). Bake as for any pie.