PAT IN PAN PIE CRUST RECIPES

PAT IN PAN PIE CRUST RECIPE - FOOD.COM

Pat in Pan Pie Crust Recipe - Food.com image

Everyone can make a pie crust with this recipe. I found this in an Amish cookbook. Try it, homemade is always better.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 1 8-9 inch pie

Number Of Ingredients 6

Ingredients

1 1/2 cups flour
3 tablespoons flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/2 cup vegetable oil
3 tablespoons cold milk

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.

Nutrition Facts : Calories 1785, FatContent 112.7, SaturatedFatContent 15.5, CholesterolContent 6.4, SodiumContent 1189.4, CarbohydrateContent 169.4, FiberContent 5.7, SugarContent 6.9, ProteinContent 23.3

PAT-IN-THE-PAN PIE CRUST RECIPE - FOOD.COM

Pat-In-The-Pan Pie Crust Recipe - Food.com image

From "Cook's Country from America's Test Kitchen," episode 107, "Easy As Pie." The secret to preserve flakiness (based on rugelach dough) is cream cheese. The cream cheese makes the dough dense enough not to need a filler while blind baking, so no pie weights needed!

Total Time 1 hours 50 minutes

Prep Time 1 hours 15 minutes

Cook Time 35 minutes

Yield 1 pie crust

Number Of Ingredients 5

Ingredients

1/4 cup cream cheese, softened (2 ounces by weight)
8 tablespoons butter, softened (1 stick)
1 1/4 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon table salt

Steps:

In a stand mixer (or a large bowl with an electric hand beater), cream together cream cheese and butter on medium-high for 2 minutes until fully combined. Scrape down sides of bowl.
Whisk together flour, sugar and salt. Add to mixer bowl and stir on medium-low until until it resembles corn meal, then on medium-high until it all sticks together. Remove 3 tbsp of dough and reserve.
Flour workbench lightly. Turn dough out onto floured board. Knead lightly until well-combined. Pat out into a 6" circle, and transfer to a greased 9" pie plate. Using heel of hand, press dough out to sides of pan. Using fingertips, push dough smooth and even, working it up the sides of the pan.
Roll out reserved dough into a rope about 12" long (use a ruler!). Cut into three 4" lengths, then roll each piece out to 8" long. Lay the 3 ropes along the upper edge of the pie pan, pressing lightly into the dough already in the pan. Flute the edge as you would a rolled crust. Cover with plastic wrap and refrigerate at least 1 hour. (Dough can be held up to 2 days in the refrigerator, or 1 month in the freezer if double wrapped.).
Prick the bottom of the dough all over with a fork (try not to go all the way through to the pan, or the filling might leak). Bake in preheated 325°F oven for about 35 minutes until golden brown.

Nutrition Facts : Calories 1683.2, FatContent 113.9, SaturatedFatContent 71.3, CholesterolContent 308, SodiumContent 1410.5, CarbohydrateContent 146, FiberContent 4.2, SugarContent 25.8, ProteinContent 21.5

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