Press In The Pan Pie Crust With Nuts Recipes

PRESS-IN-THE-PAN PIE CRUST WITH NUTS

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.

PAT IN A PAN NUT CRUST

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.

EASY PRESS-IN PIE CRUST

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

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. ,

NUT PIE CRUST

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.

PRESS-IN-THE-PAN OIL PIE CRUST

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

WALNUT PIE CRUST

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.

PRESS-IN CRUST FOR LEMON CURD TART

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.