Pat In The Pan Crust From The 1997 Version Of Joy Of Cooking 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.

PAT IN PAN MARGARINE CRUST - (ADAPTED FROM JOY OF COOKING)

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.

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-THE-PAN CRUST FROM THE 1997 VERSION OF JOY OF COOKING RECIPE

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