Pat In The Pan Pie Crust
Those with an aversion to pie pastry, rejoice! This recipe will guarantee you a delicious and easy pie crust without requiring you to artfully roll out a carefully measured concoction of lard, butter, and flour, producing just the right texture through the production of gluten. In pat-in-the-pan crusts, no gluten has the chance to develop, so you'll end up with a crumbly, rather than flaky, crust. Originally from the joy of cooking.
Steps
Position rack in center of oven.
Preheat to 400 deg f.
Whisk flour and salt together in a bowl or process the mixture for 10 seconds in a food processor.
Add butter.
Mash with back of fork or process until mixture resembles coarse crumbs.
Drizzle 2-3 tbsp cream over the top and stir or process till crumbs look damp and hold together when pinched.
Transfer mixture to prepared 9-inch pie pan or 9.
5 or 10-inch two-piece tart pan.
Pat evenly along bottom and sides with finger.
If making a pie , form crust edge and crimp or flute with fingers.
Prick bottom / sides with fork.
Bake till crust is golden brown , 18-22 minutes , prcking bottom once or twice if it bubbles.
If filling crust with uncooked mixture that requires further cooking , whisk together egg yolk and salt , then brush inside of crust with mixture.
Return to oven until egg glaze sets , 1-2 minutes.
Ingredients
all-purpose flour, salt, unsalted butter, heavy cream, egg yolk