Pat in Pan Crust
Effortlessly create a homemade pie crust with this simple yet brilliant "Pat in Pan Crust" recipe! Perfect for those who dread rolling out dough, this no-fuss crust comes together in just 10 minutes, using pantry staples like all-purpose flour, melted butter, and a splash of milk. Instead of rolling, you'll press the tender, pliable dough directly into your pie pan for an even layer that hugs the edges beautifully. Quick to prepare and versatile enough for sweet or savory fillings, this crust is ideal for everything from creamy custard pies to hearty quiches. Plus, with a quick chill in the fridge to lock in its shape, it’s as reliable as it is easy. Whether you're pre-baking or filling it straight for baking, this recipe will elevate your pie-making game while saving you time and effort! Perfect for beginner bakers and time-strapped cooks alike, this "Pat in Pan Crust" truly delivers convenience without compromising on homemade quality.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, melted
- 2 tablespoons Milk
Instructions
Preheat your oven according to your pie recipe's instructions (most pie recipes bake between 375°F and 425°F).
In a medium-sized mixing bowl, combine the all-purpose flour, sugar, and salt. Stir well to combine.
Add the melted butter to the dry ingredients and mix with a fork until the mixture forms a crumbly texture.
Add the milk, one tablespoon at a time, and stir until the dough comes together in a soft, pliable form.
Transfer the dough directly into a standard 9-inch pie pan. Using your fingers, press the dough evenly across the bottom and up the sides of the pan. Make sure the layer is uniform in thickness, and press gently to avoid tearing the dough.
If needed, crimp or decorate the edges of the crust using your thumb and forefinger or the tines of a fork.
Chill the crust in the refrigerator for 10-15 minutes before adding your pie filling. This will help it hold its shape during baking.
If your pie recipe requires a pre-baked crust, place a sheet of parchment paper over the chilled crust, fill it with pie weights or dried beans, and bake at 375°F for 10-12 minutes or until lightly golden. Remove weights, cool, and proceed with filling as directed in your recipe.
Nutrition Facts
Calories |
1666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.1 g | 128% | |
| Saturated Fat | 62.9 g | 314% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 510 mg | 22% | |
| Total Carbohydrate | 169.0 g | 61% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 27.0 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 82 mg | 6% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 225 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
