Press In The Pan Pie Crust Recipes
PRESS IN PIE CRUST
Making pie crust from scratch is like kid's play when you use Gramma John's Pie Crust recipe. It's simple and delicious!
Provided by Jessica Fisher
Categories Dessert
Time 25m
Number Of Ingredients 4
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.
Nutrition Facts : Carbohydrate 91 g, Protein 16 g, Fat 94 g, SaturatedFat 59 g, Cholesterol 244 mg, Sodium 1976 mg, Fiber 3 g, Sugar 1 g, Calories 1265 kcal, ServingSize 1 serving
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
More about "press in the pan pie crust recipes"
PRESS-IN-THE-PAN OIL PIE CRUST RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (4)Category DessertServings 8Total Time 1 hr
- 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.
- 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.
NO ROLL PIE CRUST: SUPER EASY PRESS-IN BUTTER PASTRY
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5/5 (1)Total Time 55 minsCategory DessertCalories 161 per serving
- Whisk flour with salt in a large bowl. Use a pastry cutter to cut the butter into the flour mixture, until butter pieces are between the size of lentils and peas. Sprinkle ice water over top and use a fork to toss incorporate. Dump the shaggy mixture into a 9" pie plate and press it into a disc shape. Cover the pie plate with plastic wrap and refrigerate 30 minutes.
- With the plastic wrap still loosely covering the dough, use a flat-bottomed measuring cup or a glass to press the pastry into the pie plate, pressing from the middle of the dough outward, until the bottom and sides of dish are evenly covered. Use your fingers (still on top of the plastic wrap) to draw the pastry up the sides up a bit more. Remove the plastic wrap and freeze 10 minutes. Add filling and baking according to pie recipe.
PRESS IN PIE CRUST RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category Dessert, PieCuisine AmericanTotal Time 1 hr
- In the bowl of a stand mixer fitted with the paddle, cream the butter with the sugars at medium speed for 2 minutes. With the mixer at low speed, beat in the sifted flour-and-salt mixture.
- Preheat the oven to 350°. Line a 9-by-13-inch baking pan with parchment paper, allowing 2 inches of overhang on the 2 long sides. Transfer the dough to the pan and press it over the bottom and 1 1/4 inches up the side all around. (You can cover the dough with plastic wrap and press with the bottom of a measuring cup.) Be sure the corners are not too thick. Refrigerate until firm.
- Bake the crust for 30 to 35 minutes, until golden brown; halfway through baking, use the back of a spoon to smooth the sides and corners of the crust. Transfer the pan to a wire rack and let the crust cool before filling.
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