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 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
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-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
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