Pat-in-the-Pan Pie Crust Recipe
This pie crust requires no rolling pin—it's just simply patted into the pan.—Mrs. Anton Sohrwiede, McGraw, New York
TOTAL TIME: Prep: 10 min. Bake: 10 min. + cooling YIELD:8 servings
- 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
- 1. 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.
- 2. Bake at 375° for 8-10 minutes or until set. Cool on a wire rack. Fill as desired.
- 3. If baking the filling, cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Yield: 1 pie crust (9 inches).
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.
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