Best Bisquick Pat In The Pan Pie Shell Recipes
BISQUICK® PIE CRUST
Super easy Bisquick® pie crust.
Provided by Linda
Categories Desserts Pies 100+ Pie Crust Recipes
Time 20m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Mix baking mix and butter together in a small bowl. Add water, stirring vigorously, until a soft dough forms.
- Press dough into a 9-inch pie plate using floured hands.
- Bake in the preheated oven until light brown, 8 to 10 minutes. Let cool completely; fill with desired filling.
Nutrition Facts : Calories 112.1 calories, Carbohydrate 9.2 g, Cholesterol 15.3 mg, Fat 8 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 4.2 g, Sodium 229.9 mg, Sugar 0.3 g
PAT-IN-THE-PAN PIE CRUST
This pie crust requires no rolling pin-it's just simply patted into the pan.-Mrs. Anton Sohrwiede, McGraw, New York
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1 pie crust (9 inches).
Number Of Ingredients 7
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Combine egg and milk; stir into flour mixture (dough will be sticky). Press onto the bottom and up the sides of a greased 9-in. pie plate. , Bake at 375° for 8-10 minutes or until set. Cool on a wire rack. Fill as desired. , If baking the filling, cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. ,
Nutrition Facts : Calories 126 calories, Fat 4g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 163mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 0 fiber), Protein 3g protein.
PAT IN PAN PIE CRUST
Everyone can make a pie crust with this recipe. I found this in an Amish cookbook. Try it, homemade is always better.
Provided by children from A to Z
Categories Dessert
Time 25m
Yield 1 8-9 inch pie
Number Of Ingredients 6
Steps:
- Place the flour, sugar, and salt in the pie pan and mix with your fingers until blended.
- In a measuring cup, combine the oil and milk and beat with a fork until creamy.
- Pour all at once over flour mixture.
- Mix with a fork until the flour mixture is completely moistened.
- Pat the dough with your fingers, first up the sides of the plate, then across the bottom.
- Flute the edges.
- Shell is now ready to be filled.
- If you are preparing a shell to fill later, or your recipe requires a prebaked crust, preheat the oven to 425.
- Prick the pastry with a fork and bake 15 minute.
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