Best 10 Pat In The Pan Pie Crust Recipes

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.

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.

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.

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-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 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" PIE CRUST

Steps:

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