Pat A Crust Pie Crust Food

PAT-IN-THE-PAN PIE CRUST

Pat-in-the-Pan Pie Crust image

This pie crust requires no rolling pin-it's just simply patted into the pan.-Mrs. Anton Sohrwiede, McGraw, New York

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 1 pie crust (9 inches).

Number Of Ingredients 7

Ingredients

1 cup all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons cold butter
1 egg, lightly beaten
2 tablespoons 2% milk

Steps:

In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Combine egg and milk; stir into flour mixture (dough will be sticky). Press onto the bottom and up the sides of a greased 9-in. pie plate. , Bake at 375° for 8-10 minutes or until set. Cool on a wire rack. Fill as desired. , If baking the filling, cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. ,

Nutrition Facts : Calories 126 calories, Fat 4g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 163mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 0 fiber), Protein 3g protein.

PAT-IN PIE CRUST (NO-ROLL)

Pat-In Pie Crust (No-Roll) image

I'm afraid I'm going to lose this! My neighbor gave it to me--she knows I don't make pie crust--I usually buy the premade ones, but she assured me I could do this. It was wonderful in her quiche--(she said to leave out the vanilla for savory pies.) It's a little different than some of the other no-roll crusts I've seen, so I want to make sure it's safe here!

Provided by DeeCooks

Categories Dessert

Time 15m

Yield 1 9 inch crust

Number Of Ingredients 7

Ingredients

1 1/2 cups flour
1 1/2 teaspoons sugar
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
1/3 cup light olive oil
2 1/2-3 tablespoons cold water

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.).

Nutrition Facts : Calories 1349.4, Fat 73.8, SaturatedFat 10.2, Sodium 1259.6, Carbohydrate 149.9, Fiber 5.1, Sugar 7.1, Protein 19.4

PAT-IN-THE-PAN PIE CRUST

Pat-In-The-Pan Pie Crust image

Those with an aversion to pie pastry, rejoice! This recipe will guarantee you a delicious and EASY pie crust without requiring you to artfully roll out a carefully measured concoction of lard, butter, and flour, producing just the right texture through the production of gluten. In pat-in-the-pan crusts, no gluten has the chance to develop, so you'll end up with a crumbly, rather than flaky, crust. Originally from the Joy of Cooking.

Provided by spatchcock

Categories Dessert

Time 40m

Yield 1 9inch pie or tart crust

Number Of Ingredients 6

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon salt
8 tablespoons unsalted butter, softened and cut into 8 pieces
2 -3 tablespoons heavy cream
1 large egg yolk
1/8 teaspoon salt (original recipe simply says "pinch of salt")

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.

Nutrition Facts : Calories 1655.2, Fat 109.6, SaturatedFat 67.2, Cholesterol 495.1, Sodium 1489.2, Carbohydrate 144.6, Fiber 5.1, Sugar 0.7, Protein 23.6

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Pat A Crust Pie Crust Food

PAT-IN-THE-PAN PIE CRUST

This pie crust requires no rolling pin-it's just simply patted into the pan.-Mrs. Anton Sohrwiede, McGraw, New York

PAT-IN PIE CRUST (NO-ROLL)

PAT-IN-THE-PAN PIE CRUST

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