Tuesday, February 3, 2009

Pat-in-Pan Pie Crust

Valentine's Day is fast approaching so it's time for some "Sweets for Your Sweet" recipes.  Actually, this recipe is a prelude to the first "sweets" recipe.  The filling will come next.  If you love chocolate, you will love the next post.  However, first things first...

This is my absolute favorite pie crust recipe. It is from Cooking from Quilt Country, a cookbook about Amish life. I love this recipe because I don’t have to make a mess on my counter to make it. It is made directly in the pie pan. It can be used for any single-crust pie: pumpkin, crumb-topped fruit, quiche, etc. I have been known to add a bit of cinnamon with the flour if I'm making apple or pumpkin pie.  The only down-side to this crust is that there isn’t any leftover crust to make little cinnamon pinwheel cookies with afterwards.

Pat-in-Pan Crust

1 1/2 cups plus 3 Tbsp all purpose flour
1 1/2 tsp sugar
1/2 tsp salt
1/2 cup oil
3 Tbsp cold milk

Place the flour, sugar and salt in the pie pan and mix with your fingers until blended.
In a measuring cup, combine the oil and milk and beat with a fork until creamy.
Pour all at once over the flour mixture.
Mix with a fork until the flour mixture is completely moistened.
Pat the dough with your fingers, first up the sides of the plate, then across the bottom.
Flute the edges.
Shell is now ready to be filled.

If you are preparing a shell to fill later, or your recipe requires a prebaked crust, preheat the oven to 425F.
Prick the surface of the pastry with a fork and bake 15 minutes, checking often, and pricking more if needed.

For a 10" crust, use 2 cups flour, 2 tsp sugar, 1 tsp salt, 2/3 cup oil, 3 Tbsp milk

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