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Pat-in-the-Pan Pie Crust

 Pat-in-the-Pan Pie Crust
This pie crust requires no rolling pin—it's just simply patted into the pan.—Mrs. Anton Sohrwiede, McGraw, New York
8 ServingsPrep: 10 min. Bake: 10 min. + cooling

Ingredients

  • 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

Directions

  • 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).
Nutritional Facts: 1 piece equals 126 calories, 4 g fat (2 g saturated fat), 35 mg cholesterol, 163 mg sodium, 20 g carbohydrate, trace fiber, 3 g protein.