Pat In the Pan Butter Pie Crust
Pat in the pan crusts are flaky and crumbly. No rolling required although the patting is a bit awkward. This recipe can only be used for a bottom crust as it is not workable enough for a top crust.
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-- print recipe --Pat In the Pan Butter Pie Crust from the Joy of Cooking
Makes one, 9-inch pie crust
Ingredients
1. Position rack in the center of the oven and preheat the oven to 400.
2. Whisk together the flour and salt or pulse in a food processor for 10 seconds.
3. Add the pieces of butter and mash with the back of a fork or food process until the mixture resembles coarse crumbs.
4. Drizzle the heavy cream over the top and stir or process until the crumbs look damp and hold together when pinched - add more liquid if you're not getting there.
5. Transfer the mixture into a 9-inch pie pan and pat evenly over the bottom and sides with your fingertips and form an even crust edge.
6. Crimp or flute the edge and then use a fork to poke holes regularly around the sides and bottom of the crust then bake until golden brown - between 18- 22 minutes, checking regularly to see if any bubbles are forming and using the fork to deflate them if they do then remove from the oven.
7. If you are filling the crust with an uncooked mixture that will require further baking, whisk together the egg yolk and salt, then brush it thoroughly over the inside of the crust then return to the oven and bake until the egg glaze sets - 1-2 minutes.
Makes one, 9-inch pie crust
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 stick of unsalted butter, softened and cut into 8 pieces
- 3-4 tbsp heavy cream
- 1 large egg yolk
- Pinch of salt
1. Position rack in the center of the oven and preheat the oven to 400.
2. Whisk together the flour and salt or pulse in a food processor for 10 seconds.
3. Add the pieces of butter and mash with the back of a fork or food process until the mixture resembles coarse crumbs.
4. Drizzle the heavy cream over the top and stir or process until the crumbs look damp and hold together when pinched - add more liquid if you're not getting there.
5. Transfer the mixture into a 9-inch pie pan and pat evenly over the bottom and sides with your fingertips and form an even crust edge.
6. Crimp or flute the edge and then use a fork to poke holes regularly around the sides and bottom of the crust then bake until golden brown - between 18- 22 minutes, checking regularly to see if any bubbles are forming and using the fork to deflate them if they do then remove from the oven.
7. If you are filling the crust with an uncooked mixture that will require further baking, whisk together the egg yolk and salt, then brush it thoroughly over the inside of the crust then return to the oven and bake until the egg glaze sets - 1-2 minutes.
You might also like:
For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.
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