Pat In The Pan Pie Crust Food

"PAT IN THE PAN" PIE CRUST

Steps:

• 1. Mix together and "pat" into the pan, then make a pretty edge.

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.

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.).

PAT-IN-THE-PAN PIE CRUST

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. ,

BLUEBERRY PEACH PIE WITH A PAT-IN THE PAN CRUST

Steps:

• To make crust: With a fork, mix flour, salt and oil until all the flour is moistened.
• Sprinkle with water, a tablespoon at a time, and toss until all water is absorbed.
• Gather mixture into a ball.
• Press into a 9" pie plate, covering bottom and sides; make a neat edge around the pastry.
• Prick bottom and sides thoroughly with a fork.
• Bake at 450° for 10-12 minutes until lightly browned. Set aside to cool before filling with fruit mixture.
• Filling: In a medium saucepan, combine sugar, cornstarch and water.
• Bring to a boil over medium heat; cook 1 minute, stirring constantly.
• Remove from heat, add gelatin; stir until dissolved. Set aside to cool.
• In a large bowl, combine peaches and blueberries.
• Add cooled gelatin mixture; toss gently to coat the fruit.
• Spoon into a baked 9" pastry shell.
• Place in refrigerator to chill for 1 hour or until set.
• Serve with a spoonful of sweetened whipped cream.
• Chill time is not included in prep time.
• The chef recommends using well-drained canned peaches and frozen blueberries if you do not have fresh available. I have used canned peaches and reduced the amount of sugar to 1/2 cup, it was perfect.

PAT IN PAN MARGARINE CRUST - (ADAPTED FROM JOY OF COOKING)

Steps:

• Preheat oven to 375°F.
• Put flour and salt in food processor bowl. Whirl to mix flour and salt together. Put margarine in with flour and pulse until mixture is cut in and crumbly. Drizzle 2 tbsp of milk over flour mixture. Pulse, if dry add additional milk to pastry until it starts coming together.
• Press into pie pan, and press up sides. Prick bottom and sides of pie crust randomly with a fork.
• Cook in over about 18 to 22 minutes, until starting to become golden brown.

PAT IN THE PAN PIE CRUST

Steps:

• 1. Measure dry ingredients into pie pan and stir together.
• 2. In a measuring cup, mix the oil and the milk together.
• 3. While stirring, slowly add milk mixture. Mix with a fork until a good dough forms. Pat with your hands to fit the pan. If preparing a pie that requires a baked shell, bake crust at 350 for about ten minutes. If not, fill unbaked shell with filling and bake according to recipe.

PAT IN A PAN NUT CRUST

Steps:

• Mix all ingredients together.
• Press firmly into 2 ungreased 9" pie plates or a 9x13 pan.
• Bake at 350°F for 10-15 minutes, until golden and toasty.

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.