Mix In The Pan Pie 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.

EASY PIE CRUST

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust.
• Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in favorite 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.

BISQUICK PAT IN THE PAN PIE SHELL

Steps:

• 1. Heat oven to 450^. Mix Bisquick, and margarine in a small bowl. Add boiling water; stir vigorously until very soft dough forms. Press dough firmly with floured fingers in an ungreased pie plat. 9-inch, bringing dough onto rim of plate. Flute . Bake until light brown , about 8-10 minutes; cool. --- Chocolate Pie Shell Pat in the Pan 1 cup Bisquick baking mix 1/4 cup cocoa 1/4 cup margarine, softened 2 Tablespoons sugar 3 Tablespoons boiling water Mix as directed above.

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. ,

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.

PUSH-IN-PAN PIE CRUST

Steps:

• Mix dry ingredients right in a pie pan. Combine oil and milk in measuring cup.
• Mix oil and milk with a fork until mixture is blended.
• Pour into flour mixture and mix with fork. As dough takes shape, knead a little with your hands until the flour is incorporated into the dough.
• Add more liquid or flour as needed.
• Push and cover the pie pan evenly.
• Fill and bake.

PIE CRUST MIX

Steps:

• In a large bowl, combine flour, salt and baking powder. Cut in lard until mixture resembles coarse crumbs.
• Store in an airtight container for up to 6 weeks. To make 2 pie crusts, combine 2 1/2 cups mix with 5 tablespoons water.

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.

MIX IN THE PAN PIE CRUST

Steps:

• 1. Mix flour, salt, and sugar in pie pan.
• 2. Slowly add milk and oil .. mix well with a fork and pat out to fit pan.
• 3. Bake at 350 until brown, usually about ten minutes.