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Pat-in-the-Pan Pie Crust





1-1/2 cup all-purpose flour
1/2 tsp. salt
8 tbsp. unsalted butter, softened and cut into 8 pieces
2 to 3 tbsp. heavy cream
1 lg. egg yolk
1/8 tsp. salt (original recipe simply says


Position rack in center of oven. Preheat to 400°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.

Author's Comments

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.

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