Its pie baking time. There are excellent ready-made pie crusts out there that eliminate any fuss, worry and bother. If you make your own, you probably already have a tried and true. I thought you might be curious about this recipe, though, and may want to give it a try. For a one-crust pie, the dough can be patted in the pan without rolling, eliminating some of the worry of getting it in the pan.. However, if you are familiar with rolling between two sheets of wax paper, you can go that route. Have to say Im a long-time roller. For a two crust pie, you could pat in pan the bottom crust dough, then roll the top crust which is to cover whatever fruit or savory pie you are making. My pat in pan recipe is from the 1980s and I made it first with oil. The one in the photo today is made with butter. Also, I use an instant flour. Its sold on the flour shelf - Wondra instant flour for sauces and gravy it says on the blue canister. It should be readily available. I dont know that the flour makes a great difference between regular and instant. I was probably just testing the instant that day and it worked. PAT IN PAN PIE CRUST 7 tablespoons butter, melted (or equal amount vegetable oil) 3 tablespoons cool tap water 1/2 teaspoon salt 1 cup Wondra instant flour Whisk butter, water and salt; stir in flour until dough forms. Pat in 9-inch pie pan or roll between two sheets of wax paper. If need a single baked crust, as for a cream pie, dot bottom crust with fork (so it wont puff up) and bake at 350 degrees until light golden brown. If double crust pie, pat dough in pan; fill and top with second crust. Bake until crust is baked through, is desired brownness, and filling bubbly. Recipe makes one 9-inch pie crust.
Posted on: Sun, 16 Nov 2014 16:19:34 +0000
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