Best 5 Pat A Pie Pie Crust Recipes
Creating a flaky, golden-brown pie crust is an essential skill for any baker. Pat-a-pie pie crust, also known as hot water pastry, is a particularly delicious and easy-to-make option that is perfect for both sweet and savory pies. The key to a successful pat-a-pie pie crust is to use very cold butter and to work the dough as little as possible. This will help to create a tender, flaky crust that will melt in your mouth.
Let's cook with our recipes!
MOM'S PAT-A-PIE PIE CRUST
Original recipe by Esther Gilbertson, I believe. A quick and easy way to make a pie crust, or as it was originally called "oil pastry" with no fuss but excellent results. When recipe calls for salad oil, I took this to mean anything you'd use on a salad and put in half canola half organic olive oil.
Provided by Food Snob in Israel
Categories Dessert
Time 5m
Yield 1 pie, 1 serving(s)
Number Of Ingredients 5
Steps:
- Sift flour, sugar and salt into a bowl.
- Whip oil and milk together.
- Pour over flour mixture and mix with a fork.
- Pat 2/3 of the dough into a pie plate.
- Use filling of your choice.
- Crumble rest of dough on top.
- Bake as for any pie.
Nutrition Facts : Calories 2245.4, Fat 148.2, SaturatedFat 21.3, Cholesterol 6.4, Sodium 2355.8, Carbohydrate 201.3, Fiber 6.8, Sugar 9.1, Protein 27.3
PAT-A-PIE PIE CRUST
Make and share this Pat-A-Pie Pie Crust recipe from Food.com.
Provided by food snob mom
Categories Dessert
Time 15m
Yield 1 pie
Number Of Ingredients 5
Steps:
- Sift flour, sugar and salt into bowl. Whip oil and milk together. Pour over flour mixture, and mix with a fork. Pat 2/3 of dough into a pie plate. Use filing of your choice. Crumble rest of dough on top (except on cream pies). (I like to add brown sugar, crushed walnuts and cinnamon to the mixture for my apple pie). Bake as for any pie.
Nutrition Facts : Calories 2245.4, Fat 148.2, SaturatedFat 21.3, Cholesterol 6.4, Sodium 3518.5, Carbohydrate 201.3, Fiber 6.8, Sugar 9.1, Protein 27.3
PAT IN PAN PIE CRUST
Everyone can make a pie crust with this recipe. I found this in an Amish cookbook. Try it, homemade is always better.
Provided by children from A to Z
Categories Dessert
Time 25m
Yield 1 8-9 inch pie
Number Of Ingredients 6
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
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
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 - A CRUST ( PIE CRUST )
Make and share this Pat - a Crust ( Pie Crust ) recipe from Food.com.
Provided by oharaj5
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- mix in a 10 inch pie plate with a fork until moist.
- pat into pie crust.
- bake at 400 for 10 minutes.
Nutrition Facts : Calories 282.1, Fat 18.7, SaturatedFat 2.9, Cholesterol 0.8, Sodium 366.8, Carbohydrate 25.2, Fiber 0.8, Sugar 1.1, Protein 3.4
Tips:
- Always start with cold ingredients. This will help keep the butter from melting and making the dough tough.
- Use a food processor or pastry blender to cut the butter into the flour. This will create small, even pieces of butter that will evenly distribute throughout the dough.
- Add just enough water to bring the dough together. The dough should be moist but not sticky.
- Chill the dough for at least 30 minutes before rolling it out. This will help the dough firm up and make it easier to work with.
- Roll the dough out on a lightly floured surface. This will prevent the dough from sticking to the rolling pin or the counter.
- Bake the pie crust at a high temperature for the first 15 minutes. This will help to set the crust and prevent it from becoming soggy.
- Reduce the oven temperature for the remaining baking time. This will help to prevent the crust from over-browning.
Conclusion:
Pie crust is a versatile pastry that can be used for a variety of sweet and savory dishes. With a little practice, you can master the art of making pie crust and impress your family and friends with your homemade pies. Remember to use high-quality ingredients, follow the recipe carefully, and don't be afraid to experiment with different flavors and fillings.
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