Pat in Pan Pie Crust
Effortless and foolproof, the 'Pat in Pan Pie Crust' is a game-changer for beginner bakers and seasoned pie enthusiasts alike. This no-roll pie crust comes together in just 10 minutes with simple pantry staples like all-purpose flour, vegetable oil, and a touch of sugar for a hint of sweetness. Forget the rolling pin—this crust is pressed directly into the pan, making it perfect for last-minute desserts or no-bake pies. Whether you’re pre-baking for a creamy custard filling or creating an easy base for a chilled pie, this adaptable crust is buttery-tender with minimal effort. Ideal for holiday baking or everyday indulgence, this pie crust recipe is a must-have in your go-to dessert arsenal!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 0.5 teaspoons Salt
- 0.5 cups Vegetable oil
- 2 tablespoons Cold water
Instructions
Preheat your oven to 375°F (190°C) if you plan to pre-bake the crust for specific recipes like custard pies.
In a medium mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Stir with a whisk or fork to evenly distribute the ingredients.
Add the vegetable oil to the dry ingredients. Stir with a fork until the mixture resembles coarse crumbs.
Sprinkle the cold water over the mixture. Stir gently with a fork until the dough begins to come together. If needed, add an extra teaspoon of water, but do not overwork the dough.
Transfer the dough into a 9-inch pie plate. Using your fingers, press the dough evenly across the bottom and up the sides of the pie plate. You can use the back of a spoon to smooth out the surface and edges.
If the recipe calls for a pre-baked crust, prick the bottom and sides of the crust with a fork to prevent it from puffing up during baking. Bake the crust in the preheated oven for about 10-12 minutes, or until lightly golden. Allow it to cool before filling.
If you are making a no-bake pie, the crust is ready to be filled as is. Otherwise, follow your pie recipe's instructions for further baking with the filling.
Nutrition Facts
Calories |
1599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.3 g | 136% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1184 mg | 51% | |
| Total Carbohydrate | 149.9 g | 55% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 12.9 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 26 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.
