Pat In The Pan Pie Crust Receta

Say goodbye to fussy pie crusts! This recipe delivers a wonderfully crumbly and flavorful crust without the hassle of rolling and measuring. Perfect for both sweet and savory pies, this 'pat-in-the-pan' method skips gluten development, resulting in a tender, easy-to-make crust. No more stress, just delicious pie! Adapted from *The Joy of Cooking*.

Preparación 10 min

Cocción 40 min

Calorías 1655.2 kcal

Proteína 47g

Valoración Sé el primero

Receta Acciones

Comparte esta receta:

Receta Autor

El equipo de cocina de Forktionary

Adaptada de Food.com y probada y estandarizada por Forktionary.

Ingredientes para Pat In The Pan Pie Crust

1 1/4 cups All Purpose Flour
1/2 teaspoon Salt
1/2 cup (1 stick) Unsalted Butter, very cold, cut into 1/2-inch pieces
2-3 tablespoons Heavy Cream (or ice water)
1 Egg Yolk (optional, for egg wash)
Pinch of Salt (for egg wash)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Pat In The Pan Pie Crust? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Cómo preparar Pat In The Pan Pie Crust

Preheat oven to 400°F (200°C). Position rack in the center.
In a large bowl (or food processor), whisk together the flour and salt.
Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. (If using a food processor, pulse until crumbly).
Drizzle in 2-3 tablespoons of heavy cream (or ice water), mixing gently until the crumbs just begin to clump together. Do not overmix.
Transfer the dough to a 9-inch pie plate or tart pan.
Pat the dough evenly into the bottom and up the sides of the pan using your fingers.
For a pie, form and crimp the edges of the crust.
Prick the bottom and sides of the crust several times with a fork.
Bake for 18-22 minutes, or until the crust is golden brown. If the crust bubbles excessively, prick the bottom once or twice with a fork.
(Optional) For uncooked fillings requiring further baking: In a small bowl, whisk together the egg yolk and a pinch of salt. Brush the inside of the partially baked crust with the egg wash.
Return to the oven for 1-2 minutes, or until the egg glaze sets.

Nutrition Information (Approximate per serving)

Sodium

62 g

Sugar

Fat

335g

Carbs

48g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Preparation Pies And Tarts Desserts Oven Crusts Pastry Dough 2 Dietary Equipment Number Of Servings

Preguntas frecuentes

¿Cuánto se tarda en preparar Pat In The Pan Pie Crust?

Pat In The Pan Pie Crust tarda unos 50 minutos de principio a fin: aproximadamente 10 minutos de preparación y 40 minutos de cocción.

¿Cuántas calorías tiene Pat In The Pan Pie Crust?

Pat In The Pan Pie Crust tiene aproximadamente 1655.2 calorías por ración, con unos 47 g de proteína, 48 g de carbohidratos y 168 g de grasa.

¿Qué ingredientes necesito para Pat In The Pan Pie Crust?

Los ingredientes principales de Pat In The Pan Pie Crust son All Purpose Flour, Salt, Unsalted Butter, Heavy Cream, Egg Yolk, Pinch of Salt (for egg wash). Consulta la lista completa con cantidades más arriba.