Prep 15 mins
Cook 25 mins
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.
- 1 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 8 tablespoons unsalted butter, softened and cut into 8 pieces
- 2 -3 tablespoons heavy cream
- 1 large egg yolk
- 1⁄8 teaspoon salt (original recipe simply says "pinch of salt")
- 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 fingertips.
- 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.
I made several pies this year for Thanksgiving and tried several different pie crust recipes. I used this recipe for our pumpkin pie. It is very easy to mix together and the flavor is very good - nice and crisp and buttery. The previous reviewer used a tart pan, which has pre-crimped edges and I think that was a smart move - I think this pastry is more suited to tart pans, where you can press the pastry into the edges to form a nice decorative edge. I had some difficulty forming the pastry into a fluted pie crust in my pan, which was an ordinary pie plate. Also, when brushing the pastry with the egg wash(step 12), it tended to crumble a bit onto my pastry brush.
I made this yesterday with excellent results. I was a bit skeptical before I started but thought it sounded easy and I had alot of cooking to do. I didn't have any cream so used undiluted evaporated milk instead and it worked just fine. I found I needed 4 TBS of the liquid but that could just be the differences in the flour over here from the flour in America. I baked it in a 10 inch tart pan. It ended up being a lovely crisp and nicely flavored pie crust. Just perfect with my lemon filling and the meringue. Everyone enjoyed it immensely! Thanks!