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    You are in: Home / Recipes / Pat-In-The-Pan Pie Crust Recipe
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    Pat-In-The-Pan Pie Crust

    Average Rating:

     3 Total Reviews

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    • on May 13, 2010

      My update on this pastry crust follows: In all honesty, (and IMHO), I think this recipe is fine when one is in a crashing hurry. I found the crust crumbly and believe a great Pate Brisse is the ideal foil for a Quiche Lorraine. I'll save the pan pat recipe just for that; an emergency quickee for a quickee desert(?). Why did I think I'd be surprised by what I found?

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    • on October 04, 2009

      Pretty easy, and tastes great! I used a pastry blender and made a fluted edge (no ropes) ~ Next time I will use my 10" quiche dish ~ I used this crust for Southern Peanut Butter Chocolate Chip Pie, in a 9" pie plate, and really had too much filling for the 9" plate ~ the filling covered up my pretty fluted edge!

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    • on August 18, 2009

      This was a good tasting pie crust but I would definately skip step #4. I originally wasen't going to do that step but I thought "what the heck" just for fun. First of all, the dough is so workable that you can just pat it all the way up the sides and a little more to crimp the edges, so I found it sort of funny that they wanted you to go though all of the trouble of rolling out ect. ect. But I did as suggested and what ended up happening is during the baking the added section seperated from the crust which caused the crust to then fall into the plate. It wasen't a total disaster though since the crust was still good and cooked up nicely and I was still able to use it for my pie. I would highly reccomend the raspberry chiffon pie that this crust goes with, it was worth the work, and is sooo delicious. Thanks for posting!

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    Pat-In-The-Pan Pie Crust. Recipe by spatchcock

    Pat-In-The-Pan Pie Crust

    By spatchcock
    View All Crusts/Pastry Dough Recipes

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    Nutritional Facts for Pat-In-The-Pan Pie Crust

    Serving Size: 1 (355 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1683.2
     
    Calories from Fat 1025
    60%
    Total Fat 113.9 g
    175%
    Saturated Fat 71.3 g
    356%
    Cholesterol 308.0 mg
    102%
    Sodium 1410.5 mg
    58%
    Total Carbohydrate 146.0 g
    48%
    Dietary Fiber 4.2 g
    16%
    Sugars 25.7 g
    103%
    Protein 21.4 g
    42%
    Detailed Nutrition Values About Nutrition Info

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