Best 4 Pat In Pan Margarine Crust Adapted From Joy Of Cooking Recipes
**Pat-In-Pan Margarine Crust: A Versatile and Effortless Pie Crust for All Occasions**
In the realm of baking, a reliable and versatile pie crust is an invaluable asset. Enter the Pat-In-Pan Margarine Crust, adapted from the esteemed Joy of Cooking cookbook. This culinary gem is renowned for its ease of preparation, exceptional flakiness, and universal compatibility with both sweet and savory fillings. Whether you seek a classic apple pie, a delectable quiche, or a hearty pot pie, this crust will elevate your baking endeavors to new heights.
Within this comprehensive guide, you'll discover not one, but three variations of the Pat-In-Pan Margarine Crust:
1. **Basic Pat-In-Pan Margarine Crust:** This fundamental recipe provides the cornerstone for countless pie creations. With just a few pantry staples – flour, salt, margarine, and water – you'll conjure a tender and flaky crust that will cradle your fillings with unwavering support.
2. **Sour Cream Pat-In-Pan Margarine Crust:** Craving a pie crust with an extra touch of richness and tang? Look no further than the Sour Cream Pat-In-Pan Margarine Crust. The addition of sour cream imparts a velvety texture and a subtle tang that complements a wide range of fillings, from fruit-forward pies to savory tarts.
3. **Whole Wheat Pat-In-Pan Margarine Crust:** For those seeking a healthier alternative, the Whole Wheat Pat-In-Pan Margarine Crust is your perfect choice. This variation incorporates whole wheat flour, a nutritional powerhouse, into the crust, resulting in a wholesome and fiber-rich base for your culinary creations.
With its user-friendly instructions, insightful tips, and three delectable variations, this guide to the Pat-In-Pan Margarine Crust is an indispensable resource for home bakers of all skill levels. Embrace the joy of baking with this versatile and effortless pie crust, and experience the culinary wonders that await.
PAT-IN-THE-PAN PIE CRUST
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
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
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-THE-PAN CRUST FROM THE 1997 VERSION OF JOY OF COOKING RECIPE
Provided by williagx
Number Of Ingredients 7
Steps:
- 1. Position rack in the center of the oven and preheat the oven to 400 2. Whisk together the flour and salt (or food process 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 6. Pat evenly over the bottom and sides with your fingertips and form an even crust edge 7. Crimp or flute the edge 8. Use a fork to poke holes regularly around the sides and bottom of the crust then bake until golden brown - 18- 22 minutes 9. Check regularly to see if any bubbles are forming and use the fork to deflate them. 10. Remove crust 11. 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 12. Return to the oven and bake until the egg glaze sets - 1-2 minutes
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.
Tips:
- To achieve a flaky crust, use cold butter and keep the dough chilled until ready to bake.
- Work the butter into the flour mixture quickly to avoid overworking the dough.
- Use ice water to bind the dough together and prevent it from becoming tough.
- Chill the dough for at least 30 minutes before rolling it out to prevent it from shrinking in the oven.
- When rolling out the dough, use a light touch and avoid overworking it.
- For a golden brown crust, brush the top of the pie with milk or an egg wash before baking.
- Bake the pie in a preheated oven to ensure even cooking.
- If the edges of the crust start to brown too quickly, cover them with foil to prevent burning.
- Let the pie cool slightly before slicing and serving.
Conclusion:
Pat-in-pan margarine crust is a versatile and easy-to-make pie crust that can be used for both sweet and savory pies. With its flaky texture and golden brown color, this crust is sure to impress your family and friends. So next time you're in the mood for a delicious pie, give this recipe a try.
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