Mix In The Pan Pie Crust Food

PUSH-IN-PAN PIE CRUST

Steps:

• Mix dry ingredients right in a pie pan. Combine oil and milk in measuring cup.
• Mix oil and milk with a fork until mixture is blended.
• Pour into flour mixture and mix with fork. As dough takes shape, knead a little with your hands until the flour is incorporated into the dough.
• Add more liquid or flour as needed.
• Push and cover the pie pan evenly.
• Fill and bake.

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-IN-THE-PAN PIE CRUST

Steps:

• Position rack in center of oven.
• Preheat to 400 deg F.
• Whisk flour and salt together in a bowl or process the mixture for 10 seconds in a food processor.
• Add butter; mash with back of fork or process until mixture resembles coarse crumbs.
• Drizzle 2-3 tbsp cream over the top and stir or process till crumbs look damp and hold together when pinched.
• Transfer mixture to prepared 9-inch pie pan or 9.
• 5 or 10-inch two-piece tart pan.
• Pat evenly along bottom and sides with fingertips.
• If making a pie, form crust edge and crimp or flute with fingers.
• Prick bottom/sides with fork.
• Bake till crust is golden brown, 18-22 minutes, prcking bottom once or twice if it bubbles.
• If filling crust with uncooked mixture that requires further cooking, whisk together egg yolk and salt, then brush inside of crust with mixture.
• Return to oven until egg glaze sets, 1-2 minutes.