This pie crust requires no rolling pin—it's just simply patted into the pan.—Mrs. Anton Sohrwiede, McGraw, New York
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons cold butter
- 1 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).
Originally published as Pat-in-the-Pan Pie Crust in Taste of Home Baking Book 2007, p207
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