Best 6 Bisquick Pat In The Pan Pie Shell Recipes
Indulge in the culinary delight of Bisquick Pat-in-the-Pan Pie Shell, a versatile and easy-to-make pastry that serves as a perfect base for a variety of delectable fillings. Crafted with a blend of Bisquick mix, butter, and water, this pie shell boasts a flaky and tender texture that complements both sweet and savory fillings. This versatile recipe collection offers a diverse range of fillings, including classic favorites like apple, cherry, and peach, as well as unique options like chocolate chip cookie dough, Nutella, and even savory fillings like chicken pot pie and taco pie. With step-by-step instructions and helpful tips, this article empowers home cooks of all skill levels to create mouthwatering pies that will impress family and friends alike. Get ready to embark on a culinary adventure and discover the endless possibilities of Bisquick Pat-in-the-Pan Pie Shell.
Let's cook with our recipes!
PAT-IN-PAN PASTRY
No rolling is needed for this crust! Use it for pies that have only a bottom crust. Try it for Pumpkin Pie as well as for pie crusts that are baked before being filled.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 8
Number Of Ingredients 4
Steps:
- In a medium bowl, stir the flour, salt and oil until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed.
- Gather the pastry into a ball. Press in the bottom and up the side of a 9-inch glass pie plate; flute. Unbaked Pie Crust: Fill and bake as directed in the pie recipe. Baked Pie Crust: Heat the oven to 475°F. Prick the bottom and side of the pastry thoroughly with a fork. Bake 10 to 12 minutes or until light brown. Cool completely on a cooling rack, about 30 minutes. Fill as directed in the pie recipe.
Nutrition Facts : Calories 160, Carbohydrate 16 g, Cholesterol 0 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 0 g, TransFat 0 g
BISQUICK PAT IN THE PAN PIE SHELL
Great for ice cream or fluff or pudding pies or taco salad.
Provided by Pat Duran
Categories Puddings
Time 15m
Number Of Ingredients 4
Steps:
- 1. Heat oven to 450^. Mix Bisquick, and margarine in a small bowl. Add boiling water; stir vigorously until very soft dough forms. Press dough firmly with floured fingers in an ungreased pie plat. 9-inch, bringing dough onto rim of plate. Flute . Bake until light brown , about 8-10 minutes; cool. --- Chocolate Pie Shell Pat in the Pan 1 cup Bisquick baking mix 1/4 cup cocoa 1/4 cup margarine, softened 2 Tablespoons sugar 3 Tablespoons boiling water Mix as directed above.
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.
FLUFFY KEY LIME PIE
Number Of Ingredients 9
Steps:
- 1. Make Pat-in-the-Pan Pie Crust.2. Beat milk and lime juice in large bowl with electric mixer on medium speed until smooth and thickened. Fold in whipped topping and lime peel. Spoon into pie crust.3. Cover and refrigerate about 2 hours or until set. Garnish with lime slices. Store covered in refrigerator.Pat-in-the-Pan Pie Crust1 cup Original Bisquick1/4 cup margarine or butter, softened2 tablespoons boiling waterHeat oven to 400°. Mix Bisquick and margarine in medium bowl. Add boiling water stir vigorously until very soft dough forms. Press dough firmly in pie plate, 9 x 1 1/4 inches, bringing dough onto rim of plate, using fingers dusted with Bisquick. Flute edge if desired. Freeze 15 minutes. Bake 8 to 10 minutes or until light golden brown. Cool completely on wire rack, about 30 minutes.HIGH ALTITUDE (3500 to 6500 feet): Bake crust 10 to 12 minutes.NUTRITION FACTS: 1 Serving: Calories 355 (Calories from Fat 135) Fat 15g (Saturated 8g) Cholesterol 40mg Sodium 340mg Carbohydrate 48g (Dietary Fiber 0g) Protein 7g % DAILY VALUE: Vitamin A 8% Vitamin C 10% Calcium 22% Iron 2% DIET EXCHANGES: Not RecommendedBETTY'S TIP: A native Florida fruit, Key limes are smaller, rounder, more yellow in color and more tart than the prevalent green Persian limes. If Key limes aren't available in your grocery store, look for bottled Key lime juice near the other bottled lime juices.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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.
Tips:
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
- To make sure your pie crust is cooked through, bake it for 10-12 minutes, or until it is golden brown.
- You can use any type of pie filling you like in this recipe. Some popular options include apple, cherry, and blueberry.
- If you want a sweeter pie crust, you can add 1/4 cup of sugar to the Bisquick mixture.
- This pie crust is also great for making hand pies. Simply fill a wonton wrapper with your favorite pie filling, fold it over, and seal the edges with a fork. Bake at 400 degrees Fahrenheit for 10-12 minutes, or until golden brown.
Conclusion:
Bisquick Pat-In-The-Pan Pie Shell is a quick and easy way to make a delicious and flaky pie crust. It is perfect for busy weeknights or when you want a homemade pie without all the fuss. With just a few simple ingredients, you can have a pie crust that is ready to fill and bake in no time. So next time you're craving a pie, give this recipe a try. You won't be disappointed!
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