Pat-In-The-Pan Pie Crust

Recipe by spatchcock
READY IN: 40mins




  • 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.