Pat-In-The-Pan Pie Crust

"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."
photo by spatchcock photo by spatchcock
photo by spatchcock
photo by spatchcock photo by spatchcock
photo by spatchcock photo by spatchcock
Ready In:
1 9inch pie or tart crust




  • 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.

Questions & Replies

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  1. 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.
  2. 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!


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