Pat in Pan Margarine Crust Adapted from Joy of Cooking
Effortlessly create a buttery, tender pie base with this Pat in Pan Margarine Crust, adapted from the timeless classic, *Joy of Cooking*. Perfect for beginners and seasoned bakers alike, this no-roll crust eliminates the fuss of traditional pastry-making by letting you press the dough directly into your pie pan. Made with simple pantry staples like all-purpose flour, margarine or butter, and a touch of sugar, this crust achieves a perfectly flaky texture thanks to the inclusion of ice water and careful mixing to preserve those essential pockets of fat. Whether you're baking it blind for a creamy custard or pairing it with a fruit-filled masterpiece, this easy, versatile recipe delivers consistent, delicious results every time. Ready in just minutes, it’s the perfect solution for any homemade pie craving!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.25 teaspoons Salt
- 1 tablespoon Granulated sugar
- 0.5 cups Margarine (or butter)
- 2 tablespoons Ice water
Instructions
Preheat your oven according to your pie recipe instructions, if baking immediately. For most pies, this is typically 375°F (190°C).
In a medium mixing bowl, combine the all-purpose flour, salt, and granulated sugar. Stir until evenly distributed.
Cut the margarine (or butter) into small pieces and add it to the dry ingredients.
Using your fingers or a pastry cutter, work the margarine into the flour mixture until it resembles coarse crumbs. Be careful not to overmix—small pea-sized pieces of margarine should remain for a tender crust.
Add the ice water, one tablespoon at a time, mixing gently with a fork until the dough begins to come together. The dough should be slightly crumbly but hold together when pressed.
Transfer the dough to your pie pan. Using the tips of your fingers, gently press the dough evenly across the bottom and up the sides of the pan, ensuring an even thickness. Trim or crimp the edges as desired.
If your recipe calls for a prebaked crust (blind baking), prick the bottom with a fork to prevent bubbling, line the crust with parchment paper, and fill with pie weights or dried beans. Bake at 375°F (190°C) for 10-12 minutes or until lightly golden. Cool before adding your filling.
If your crust will be baked with a filling, proceed according to your pie recipe's instructions.
Nutrition Facts
Calories |
1550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.0 g | 122% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1356 mg | 59% | |
| Total Carbohydrate | 149.9 g | 55% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 12.9 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 12.7 mcg | 64% | |
| Calcium | 24 mg | 2% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 193 mg | 4% | |
*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.
