Pat In the Pan Pie Crust

Name: Pat In the Pan Pie Crust
Yield: 6 serving
Ingredients: 1 1/3 cups flour; 1/2 teaspoon salt; 1/3 cup avocado oil; 5 tablespoons milk

User Reviews

5.0

3 reviews

Excellent

Servings
6
Course
Dessert
Cuisine
Vegan

Pat In the Pan Pie Crust

Iris Warren

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This Easy Pat in the Pan Pie Crust is super simple and can be made with whatever flours you have on hand. No rolling and no fussing!

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Ingredients

Servings

1 1/3 cups flour
1/2 teaspoon salt
1/3 cup avocado oil (or alternative--see Recipe Notes)
5 tablespoons milk (or milk substitute, cold)

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Instructions

Mix together flours and salt in a medium-sized bowl.
Blend oil and milk together in a separate bowl. If using solid oil, melt first.
Add wet ingredients to dry ingredients and combine.
Place dough into a pie plate.
Gradually press dough firmly into the bottom and up sides of the pie plate, covering bottom and sides evenly. Form fluted edges if desired.
If you plan to fill and bake the crust further, you should glaze the crust with egg yolk to prevent the crust from soaking up the filling.
If pre-baking, bake at 425°F for 12-18 minutes, or until golden brown.Of course, pre-baked with a wash on top of the crust is best, but when I'm in a rush (like all the time) I do none of it and just deal with things not being perfect. Our last pumpkin pie crust didn't stick to the pie plate much at all even without pre-baking.

Notes

Pre-baking your crust with a wash on top is best, but when I'm in a rush (like all the time) I do none of it and just deal with things not being perfect. Our last pumpkin pie crust didn't stick to the pie plate much at all even without pre-baking.
This crust is perfect for a 9 inch crust. However, I've used it to make smaller and larger crusts. Any leftover crust can easily be used to make a lattice or other design on top of your pie.
Though this crust doesn't easily lend itself to making the top of a double crust pie, or a lattice-top (though you could try and it might work kind of), I've rolled it out and made little leaf shapes to decorate the top of a pumpkin pie and it has turned out pretty well.
If filling the crust and baking further, brush the crust with a wash of egg yolk, or at least some milk or dairy-free alternative before baking. This prevents the crust from soaking up the filling and sticking to the bottom of the pie plate. I typically don't do this as I'm too busy and greasing the pie plate should take care of this issue.
Flour Options: In our gluten-eating days I used white whole wheat or freshly-ground kamut flour. Kamut makes for a buttery-tasting crust. Since going gluten free, I typically use my stand-by "undefined GF blend". I use about 1/2 sweet brown rice, and then add in whatever I happen to have on hand. I like to mix in millet, buckwheat, maybe another rice and some amaranth. See my Gluten-Free Baking Tips for more info.For AIP, use cassava flour and make the recipe as indicated.
Forming the Crust: When forming the crust, spread out the crust as evenly as you can on the bottom of the pie pan. Then spread it out with your hands, working it up the sides of the pan. After it's spread out, form the "fluted" edges if desired.
Oil Options: Using a light oil will result in a neutral crust flavor. Light olive oil, refined coconut oil, or avocado oil are great choices.

Nutrition Information

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Carbohydrates 21.8g (7%) Protein 3.3g (7%) Fat 11.7g (18%) Saturated Fat 1.8g (9%) Cholesterol 1mg (0%) Sodium 200mg (8%) Potassium 37mg (1%) Fiber 0.8g (3%) Sugar 0.7g (1%) Calcium 10mg (1%) Iron 1.3mg (7%) Net Carbohydrates 21g

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories kcal

% Daily Value*

Carbohydrates	21.8g	7%
Protein	3.3g	7%
Fat	11.7g	18%
Saturated Fat	1.8g	9%
Cholesterol	1mg	0%
Sodium	200mg	8%
Potassium	37mg	1%
Fiber	0.8g	3%
Sugar	0.7g	1%
Calcium	10mg	1%
Iron	1.3mg	7%
Net Carbohydrates	21g