Best 5 Pat In The Pan Crust From The 1997 Version Of Joy Of Cooking Recipes
In the realm of culinary adventures, the pursuit of the perfect pie crust often takes center stage. Among the vast array of techniques and recipes, the "Pat-in-the-Pan Crust" from the 1997 edition of Joy of Cooking stands as a testament to simplicity and effectiveness. This method, distinguished by its straightforward approach and the harmonious blend of ingredients, has captivated the hearts of bakers seeking a sturdy and delectable pastry foundation for their culinary creations. As we embark on this delectable journey, let us unravel the secrets behind this classic recipe, exploring the nuances of its preparation and the factors that contribute to its enduring appeal.
Here are our top 5 tried and tested recipes!
PAT-IN-PAN PASTRY
No rolling is needed for this crust! Use it for pies that have only a bottom crust. Try it for Pumpkin Pie as well as for pie crusts that are baked before being filled.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 160, Carbohydrate 16 g, Cholesterol 0 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 0 g, TransFat 0 g
PAT IN PAN MARGARINE CRUST - (ADAPTED FROM JOY OF COOKING)
Make and share this Pat in Pan Margarine Crust - (Adapted from Joy of Cooking) recipe from Food.com.
Provided by Debbie Boere Vrou
Categories Dessert
Time 25m
Yield 1 piecrust, 8 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 189.4, Fat 11.6, SaturatedFat 1.7, Cholesterol 0.3, Sodium 174.9, Carbohydrate 18.3, Fiber 0.6, Sugar 0.2, Protein 2.6
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-IN-THE-PAN PIE CRUST
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
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
PAT-IN-THE-PAN CRUST FROM THE 1997 VERSION OF JOY OF COOKING RECIPE
Provided by williagx
Number Of Ingredients 7
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
Tips:
- Chilling the dough before rolling helps to prevent it from sticking and makes it easier to handle.
- Use a light touch when rolling out the dough to prevent it from becoming tough.
- If the dough is too dry, add a little bit of water until it comes together.
- If the dough is too wet, add a little bit of flour until it is no longer sticky.
- Be sure to preheat the oven before baking the crust.
- Prick the bottom of the crust with a fork to prevent it from bubbling up.
- Bake the crust for 10-12 minutes, or until it is golden brown.
Conclusion:
The pat-in-the-pan crust is a versatile and easy-to-make pastry that can be used for a variety of pies and tarts. It is also a great way to use up leftover pie dough. With a few simple tips, you can make a delicious and flaky pat-in-the-pan crust that will impress your friends and family.
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