Best 8 Press In The Pan Pie Crust With Nuts Recipes
Are you looking for a delicious and easy-to-make press in the pan pie crust with nuts? If so, you're in luck! This article will provide you with all the information you need to create a perfect press in the pan pie crust with nuts. We'll cover everything from choosing the right ingredients to assembling and baking the pie. So whether you're a seasoned baker or a complete novice, you'll be able to make a delicious press in the pan pie crust with nuts in no time.
Let's cook with our recipes!
PRESS-IN-THE-PAN PIE CRUST WITH NUTS
Dessert ready in 25 minutes! Enjoy this classic no-roll pie crust - a nutty treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 25m
Yield 8
Number Of Ingredients 3
Steps:
- In medium bowl, mix all ingredients until soft dough forms. Using lightly floured fingers, press firmly and evenly against bottom and side of 9-inch glass pie plate.
- Fill and bake as directed in pie recipe. Or to bake before filling is added, heat oven to 475°F. Bake 7 to 8 minutes or until light brown; cool on cooling rack.
Nutrition Facts : Calories 120, Carbohydrate 8 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 serving, Sodium 55 mg, Sugar 0 g, TransFat 0 g
PAT IN A PAN NUT CRUST
This is a great crust for a cheesecake, pudding pie or as a base for bar cookies. You can use any nut to suit your recipe, from walnuts and pecans to almonds and pine nuts.
Provided by KelBel
Categories Dessert
Time 20m
Yield 2 crusts, 18 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 146.4, Fat 8.9, SaturatedFat 4.6, Cholesterol 18.1, Sodium 74.2, Carbohydrate 14.9, Fiber 0.7, Sugar 3.5, Protein 2.2
EASY PRESS-IN PIE CRUST
With graham crackers or chocolate or vanilla wafers, some butter, and a bit of salt and sugar, you can make an irresistible homemade piecrust -- no rolling required.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 20m
Yield Makes one 9-inch pie crust
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. In a food processor, pulse cookies until finely ground (you should have about 1 1/2 cups). Add sugar, salt, and butter and pulse until combined.
- Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. (If using a springform pan, press crumbs halfway up sides.) Bake until crust is dry and set, about 12 minutes. Let cool completely in plate on a wire rack before filling.
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.
NUT PIE CRUST
This is Planters' alternative to a traditional pastry pie crust. With Splenda substituted for the sugar, it would be an ideal crust for low carbers.
Provided by Mercy
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Combine the ground nuts, butter and sugar.
- Press the mixture evenly into the bottom and sides of a 9-inch pie plate.
- Bake at 350°F for 10 to 12 minutes.
- Cool and fill, as desired.
Nutrition Facts : Calories 376, Fat 32.5, SaturatedFat 6.6, Cholesterol 11.4, Sodium 491.6, Carbohydrate 13.8, Fiber 4.5, Sugar 4, Protein 13.5
PRESS-IN-THE-PAN OIL PIE CRUST
Number Of Ingredients 5
Steps:
- 1. Heat oven to 425°F. In medium bowl, combine flour, sugar and salt mix well. In small bowl, combine oil and milk blend well. Pour over flour mixture. Stir with fork until well mixed. Press in bottom and up sides of 9-inch pie pan flute edge. (If desired, crust can be rolled out between 2 sheets of waxed paper.) Prick bottom and sides of crust generously with fork.2. Bake at 425°F. for 12 to 17 minutes or until light golden brown. Cool 30 minutes or until completely cooled. Continue as directed in pie recipe.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 230 * Calories from Fat: 130 * % Daily Value: Total Fat: 14 g 22% * Saturated Fat: 2 g 10% * Cholesterol: 0 mg 0% * Sodium: 270 mg 11% * Total Carbohydrate: 22 g 7% * Dietary Fiber: 1 g 3% * Sugars: 1 g * Protein: 3 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 8% * Dietary Exchanges: 1 1/2 Starch, 2 1/2 Fat or 1 1/2 Carbohydrate, 2 1/2 Fat
Nutrition Facts : Nutritional Facts Serves
WALNUT PIE CRUST
This pie crust can be made and frozen for up to 2 months before using.
Provided by stephanie
Categories Desserts Pies Vintage Pie Recipes Walnut Pie Recipes
Yield 8
Number Of Ingredients 3
Steps:
- In a medium mixing bowl, combine all ingredients. Press the nut mixture firmly into bottom and sides of a 9 inch pie plate.
- Bake at 325 degrees F (165 degrees C) for about 10 minutes, or until the edge is golden brown. Cool.
Nutrition Facts : Calories 148.4 calories, Carbohydrate 5.2 g, Cholesterol 11.4 mg, Fat 14.1 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 3.7 g, Sodium 31 mg, Sugar 3.5 g
PRESS-IN CRUST FOR LEMON CURD TART
This crust requires no rolling; just blend the dough, and press it into the pan. Chill and bake the crust, then fill it to make our Lemon-Curd Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 4
Steps:
- Pulse flour, butter, sugar, and salt only until moist crumbs form.
- Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up side of pan.
- With a floured dry-measuring cup, press edge of dough firmly against side of pan, pushing down with opposite thumb to level top of crust flush with rim.
- Freeze until firm, 10 to 15 minutes; prick all over with a fork. Bake at 350 degrees.until golden, pressing with a spoon if it puffs up, 25 to 30 minutes; cool completely. Use crust for lemon-curd tart, if desired.
Tips:
- Use a food processor: This is the easiest way to make a press-in-the-pan pie crust. Simply combine the ingredients in a food processor and pulse until the mixture resembles coarse crumbs. If you don't have a food processor, you can use a pastry blender or two forks to work the ingredients together.
- Don't overwork the dough: Overworking the dough will make it tough. Work it just until the ingredients are evenly combined.
- Chill the dough before using: This will help the dough to set and make it easier to handle. Chill the dough for at least 30 minutes, or up to overnight.
- Use a well-greased pie pan: This will help the crust to release easily from the pan.
- Bake the crust until it is golden brown: This will ensure that the crust is cooked through. Bake the crust for 10-12 minutes, or until it is golden brown.
Conclusion:
A press-in-the-pan pie crust is a quick and easy way to make a delicious and flaky pie crust. With just a few simple ingredients, you can make a crust that is perfect for any type of pie. Whether you're making a fruit pie, a cream pie, or a savory pie, a press-in-the-pan pie crust is a great option. So next time you're in the mood for a homemade pie, give this press-in-the-pan pie crust a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love