- 1 cup all-purpose flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons cold butter
- 1 Eggland's Best Egg, lightly beaten
- 2 tablespoons 2% milk
- 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. Yield: 1 pie crust (9 inches).
Reviews for Pat-in-the-Pan Pie Crust(1)
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Very disappointing! I loved the idea of not messing up my kitchen rolling out pie dough, but this didn't work at all. Even though the recipe said the dough would be sticky, I can't help but wonder if it was too sticky and soft. Perhaps that was why it slid down the sides of my pan while it was baking? Also, when the timer when off and I went to check on it, not only was it slide down into what looked more like a cake, but it was puffed up like one too. I won't make this recipe again, but since I like the idea, I might play around with it and see if I can come up with something that works.