Pat In Pan Crust Recipes

PAT-IN-PAN PASTRY

Steps:

• In a medium bowl, stir the flour, salt and oil until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed.
• Gather the pastry into a ball. Press in the bottom and up the side of a 9-inch glass pie plate; flute. Unbaked Pie Crust: Fill and bake as directed in the pie recipe. Baked Pie Crust: Heat the oven to 475°F. Prick the bottom and side of the pastry thoroughly with a fork. Bake 10 to 12 minutes or until light brown. Cool completely on a cooling rack, about 30 minutes. Fill as directed in the pie recipe.

PAT A PAN PIE CRUST

Steps:

• Place the flour, sugar, and salt in the pie pan and mix with fingertips until evenly blended.
• In a measuring cup combine the oil and milk and beat until creamy.
• Pour all at once over the flour mixture. Mix with a fork until the flour mixture is completely moistened.
• Pat the dough with your fingers, first at the sides of the plate and 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 oven to 425.
• Prick the surface of the pastry with a fork and bake 15 minutes.
• Check often and prick more if needed.

NO ROLL PAT IN THE PAN PIE CRUST

Steps:

• Preheat oven to 425F degrees.
• In a medium bowl, whisk together the flour, sugar, salt and baking powder.
• Stir together the oil and water in a small bowl. Combine the dry and wet ingredients and stir lightly with a fork, just until blended.
• Pat the dough evenly over the bottom and up the sides of 9-inch pie pan, crimping the edges around the rim. Thoroughly prick the sides and bottom of the crust with a fork.
• Bake for 18 - 22 minutes, until lightly golden. If the bottom bubbles during baking, pierce it once or twice with a fork.

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.

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. ,

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.

PAT-IN-THE-PAN SHORTBREAD CRUST

Steps:

• Mix the flour, sugar, and salt together. Using your hands, a food processor, a pastry cutter, or two knives, work/cut the butter into the dry ingredients. The mixture should look like cornmeal with a few larger lumps of butter.
• Break up the egg yolk with a fork and add to the flour/butter mixture. Pulse for a few seconds at a time if using a food processor, or if making by hand, stir with the fork until the dough comes together in a ball. You may need to add a little cream at this point if it's too dry.
• Don't overwork the dough-it will become tough. Cover the bowl and place it in the fridge to chill for about 20 minutes.
• Pat the crust into a 9″ or 10″ pie or tart plate. Prick all over with a fork and chill for an additional 20 to 30 minutes.
• Preheat oven to 400°F. Bake the crust for 15 minutes, or until it starts to become lightly golden.
• Remove from oven and brush the inside with the beaten egg white. Return to the oven and finish baking until crust is golden, about 5-10 minutes more.

SIMPLE COCONUT OIL PIE CRUST RECIPE

Steps:

• Stir salt into flour well.
• Add coconut oil and stir with a fork until the flour forms into tiny, pea sized balls.
• Add water a little at a time...
• Stir until moistened and forms a ball of dough when squeezed gently.
• Divide in half to make 2 dough balls. One for the bottom pie crusts, one for the top. Form each half into a ball.
• Roll out one ball for the bottom crust *see note for tip.
• Lay the rolled pie dough into a regular depth 9 inch pie pan. Adjust the dough so it evenly covers the plate with over hang of about a 1/2 all around.
• Fill the pie plate with desired filling.
• Roll the second ball of dough flat for the top crust.
• Arrange evenly over the pie filling. Cut excess overhang. The top crust needs to be a little longer all around than the bottom crust when trimmed.
• Crimp the top and bottom pie crusts together.
• OPTIONAL TOPPING: whisk an egg white with a tiny bit of water and brush it on the pie crust. Sprinkle sugar over the wet pie crust. This adds a bit of shine and a touch of sweet to the pie top.
• Bake as directed.

PAT-IN-THE-PAN CRUST FROM THE 1997 VERSION OF JOY OF COOKING RECIPE

Steps:

• 1. Position rack in the center of the oven and preheat the oven to 400 2. Whisk together the flour and salt (or food process for 10 seconds) 3. Add the pieces of butter and mash with the back of a fork or food process until the mixture resembles coarse crumbs 4. Drizzle the heavy cream over the top and stir or process until the crumbs look damp and hold together when pinched (add more liquid if you're not getting there) 5. Transfer the mixture into a 9-inch pie pan 6. Pat evenly over the bottom and sides with your fingertips and form an even crust edge 7. Crimp or flute the edge 8. Use a fork to poke holes regularly around the sides and bottom of the crust then bake until golden brown - 18- 22 minutes 9. Check regularly to see if any bubbles are forming and use the fork to deflate them. 10. Remove crust 11. If you are filling the crust with an uncooked mixture that will require further baking, whisk together the egg yolk and salt, then brush it thoroughly over the inside of the crust 12. Return to the oven and bake until the egg glaze sets - 1-2 minutes

"PAT IN THE PAN" PIE CRUST

Steps:

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