PAT-IN-THE-PAN PIE CRUST

Pat-In-The-Pan Pie Crust image

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.

Provided by spatchcock

Categories Dessert

Time 40m

Yield 1 9inch pie or tart crust

Number Of Ingredients 6

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon salt
8 tablespoons unsalted butter, softened and cut into 8 pieces
2 -3 tablespoons heavy cream
1 large egg yolk
1/8 teaspoon salt (original recipe simply says "pinch of salt")

Steps:

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

Nutrition Facts : Calories 1655.2, Fat 109.6, SaturatedFat 67.2, Cholesterol 495.1, Sodium 1489.2, Carbohydrate 144.6, Fiber 5.1, Sugar 0.7, Protein 23.6