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Pat-In-Pan Crust

Pat-in-Pan Crust recipe image
This Pat-In-Pan Crust is a lifesaver for single-crust pies, offering a tender yet sturdy base that holds up beautifully to both sweet and savory fillings. Unlike traditional rolled dough, this method eliminates the need for a rolling pin and messy counter space. By combining flour, sugar, and salt directly in the pie pan, then moistening with a simple mixture of vegetable oil and cold milk, you create a dough that pats easily into place. The result is a rustic, home-style crust with a slightly crumbly texture that bakes up golden and crisp. Perfect for fruit pies, pot pies, or quiches, this recipe is ideal for busy weeknights or when you want to simplify your baking process without sacrificing flavor.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 334.9
Dietary: Vegetarian
Description
This Pat-In-Pan Crust is a lifesaver for single-crust pies, offering a tender yet sturdy base that holds up beautifully to both sweet and savory fillings. Unlike traditional rolled dough, this method eliminates the need for a rolling pin and messy counter space. By combining flour, sugar, and salt directly in the pie pan, then moistening with a simple mixture of vegetable oil and cold milk, you create a dough that pats easily into place. The result is a rustic, home-style crust with a slightly crumbly texture that bakes up golden and crisp. Perfect for fruit pies, pot pies, or quiches, this recipe is ideal for busy weeknights or when you want to simplify your baking process without sacrificing flavor.
Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 3 tablespoons cold milk
Directions
  1. 1
    Preheat oven to 425&# 194;°F (220ðC) if prebaking the crust.
  2. 2
    In an 8 or 9-inch pie pan, combine the flour, sugar, and salt. Mix with your fingers until evenly blended.
  3. 3
    In a small measuring cup or bowl, combine the vegetable oil and cold milk. Beat with a fork until the mixture is creamy and well-emulsified.
  4. 4
    Pour the oil and milk mixture all at once over the flour mixture in the pie pan.
  5. 5
    Mix immediately with a fork, tossing and stirring until the flour is completely moistened and forms a cohesive dough.
  6. 6
    Using your fingers, pat the dough firmly into the pie pan. Start by patting the dough up the sides, then press it across the bottom to ensure an even layer.
  7. 7
    Flute or crimp the edges of the crust with your fingers for a decorative finish.
  8. 8
    If prebaking, prick the surface of the pastry all over with a fork to prevent bubbling.
  9. 9
    Bake for 15 minutes, checking often. Prick any bubbles that form with a fork. Remove when lightly golden.
  10. 10
    Fill with your desired filling and bake according to your specific pie recipe instructions.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 334.9kcal
% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 2439.3mg102%
Total Carbohydrate 70.3g24%
Dietary Fiber 2.4g10%
Sugars 2.1g
Protein 9.0g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pie crust, pat-in-pan, single crust, easy pastry, no roll, vegetable oil, all purpose flour, quick crust, homemade, baking, pie shell, tender crust, rustic, simple, weeknight baking, vegetarian, american style, prebaked crust, pie making
Read it online: https://www.chefs-mate.com/recipe/pat-in-pan-crust/