Pat-In-The-Pan Pie Crust
Those with an aversion to pie pastry, rejoice! This recipe will guarantee you a delicious and EASY pie crust without requiring you to artfully roll out a carefully measured concoction of lard, butter, and flour, producing just the right texture through the production of gluten. In pat-in-the-pan crusts, no gluten has the chance to develop, so you'll end up with a crumbly, rather than flaky, crust. Originally from the Joy of Cooking.
Ingredients
Step-by-step instructions
- 1
Position rack in center of oven.
- 2
Preheat to 400 deg F.
- 3
Whisk flour and salt together in a bowl or process the mixture for 10 seconds in a food processor.
- 4
Add butter; mash with back of fork or process until mixture resembles coarse crumbs.
- 5
Drizzle 2-3 tbsp cream over the top and stir or process till crumbs look damp and hold together when pinched.
- 6
Transfer mixture to prepared 9-inch pie pan or 9.
- 7
5 or 10-inch two-piece tart pan.
- 8
Pat evenly along bottom and sides with fingertips.
- 9
If making a pie, form crust edge and crimp or flute with fingers.
- 10
Prick bottom/sides with fork.
- 11
Bake till crust is golden brown, 18-22 minutes, prcking bottom once or twice if it bubbles.
- 12
If filling crust with uncooked mixture that requires further cooking, whisk together egg yolk and salt, then brush inside of crust with mixture.
- 13
Return to oven until egg glaze sets, 1-2 minutes.
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