Tiffany Haney
There are several ways to put a crust in a pie pan. The Amish pat-in-pan pie crust is a traditional favourite that takes just five minutes to make. It involves mixing flour, salt, sugar, and oil in a pie pan, then adding milk to form a dough. This method is quick, easy, and mess-free. Another option is to mix the dry ingredients in a bowl, then add butter and water to form a dough, which is then pressed into the pie pan. This method is also simple and can be customised with dairy-free and gluten-free options. Some recipes suggest greasing the pie pan with butter, shortening, or cooking spray, especially if the pie will be removed from the pan for serving. However, this step may not be necessary as most pie crusts already contain a lot of butter.
| Characteristics | Values |
|---|---|
| Recipe type | No-roll, press-in-the-pan |
| Ingredients | Flour, sugar, salt, oil or butter, water |
| Optional ingredients | Milk, egg whites |
| Equipment | Pie pan, fork, mixing bowl |
| Time | 5-10 minutes |
| Texture | Buttery, flaky, tender |
| Customization | Dairy-free, gluten-free, vegan options |
| Baking temperature | 350°F or 425°F |
| Baking time | 10-15 minutes |
| Notes | No need to grease or flour the pan; avoid over-greasing |
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What You'll Learn
Amish pat-in-pan pie crust
The Amish pat-in-pan pie crust is a traditional Amish favourite that can be made in just five minutes with no mess and a super taste. It is a great recipe for beginners and hurried bakers as it is very forgiving and tough to mess up.
To make the Amish pat-in-pan pie crust, start by placing 1.5 cups of flour, 1.5 teaspoons of granulated sugar, and 1 teaspoon of salt in a pie pan and mix with your fingers or a fork until blended. You can skip the sugar if you are making a savoury pie. In a measuring cup, combine 3 tablespoons of oil with 3 tablespoons of milk and beat with a fork until creamy. You can use dairy-free milk alternatives or water instead of milk. You can also substitute the oil with melted butter or coconut oil, but note that coconut oil may add a subtle coconut flavour. Pour the liquid mixture over the flour mixture and mix with a fork until the flour is completely moistened and clumping together. If the dough seems dry, add more water, a little at a time, until it comes together.
Now it's time to form the crust. With your fingers, pat the dough into the bottom of the pan and up the sides, doing your best to make it evenly thick all around. The dough should not be more than 1/8-inch (3mm) thick if you are using a 9-inch (23 cm) pie pan. Flute the edges, then prick the surface of the pastry with a fork. If you are preparing a shell to fill later or your recipe requires a pre-baked crust, preheat the oven to 425 degrees Fahrenheit and bake for about 15 minutes, checking often and pricking more if needed.
Once the crust is baked, it is ready to be filled. This crust works well for both sweet and savoury pies, and can also be used for a quiche.
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Gluten-free flour option
Gluten-free flour can be used to make a flaky, tender, and buttery pie crust. The following steps outline a general method for making a gluten-free pie crust and placing it in a pie pan:
First, prepare the dough. In a medium mixing bowl, combine gluten-free flour, salt, and xanthan gum. Cut cold butter or shortening into the flour until it resembles small pea-sized chunks. You can use a food processor, your hands, or a pastry cutter for this step. Next, add milk and work it into the dough until the ingredients are combined and a ball of dough is formed. Add more milk if needed. You can also add an egg to bind the ingredients together.
Now, roll out the dough. Divide the dough in half and roll each ball between two pieces of wax paper, parchment paper, or on a floured surface. Roll the dough into a circle that is 2-4 inches wider than your pie pan. For a 9-inch pie pan, roll the dough into a 10-12 inch circle.
Next, transfer the dough to the pie pan. Carefully lift the pie crust and place it into a greased 9-inch pie pan. Gently press the dough into the bottom and sides of the pan, being careful not to stretch it. Seal any cracks if necessary. You can also brush the dough with an egg or milk wash for a browned crust.
Finally, bake the crust. Follow the instructions in your chosen recipe for filling and baking. For a par-baked crust, bake at 400°F for 10-15 minutes. Shield the edges with aluminum foil to prevent burning. For a fully baked crust, preheat the oven to 425°F and bake for 15-18 minutes or until cooked through.
When choosing a gluten-free flour, some recommended brands include Cup 4 Cup, Bob's Red Mill 1-to-1 Gluten-Free Baking Flour, and King Arthur Measure-for-Measure Gluten-Free Flour. These blends are known for their ease of use and lack of grittiness or strange aftertaste. You can also make your own gluten-free flour blend by using white rice flour or a combination of rice flour with milk powder and xanthan gum.
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No need to grease the pan
Greasing a pie pan is generally unnecessary. Homemade pie crusts are mostly butter, so the pie dough creates its own grease while baking in the oven. Adding more butter or oil to the pan could ruin the bottom crust and create a soggy base. However, if you're baking a crumbly crust, such as a graham cracker crust, you should grease the pan to prevent the crust from sticking.
If you're making a pat-in-pan pie crust, you don't need to grease the pan. This is because the dough is mixed in the pan, and it already contains oil, so it will be greased enough. To make this type of crust, place salt, sugar, and flour into a pie plate and stir them together. Next, add oil and milk, and stir the mixture until it forms a ball. Pat the dough out to fit the bottom of the pan, and then keep patting until it goes up the sides.
If you're using a traditional recipe that requires you to roll out the dough, you may want to lightly dust the dough with flour first to prevent it from sticking to itself or the counter. However, this flour won't prevent the dough from sticking to the pan. If you're worried about sticking, you can apply a thin layer of vegetable oil with a pastry brush or lightly rub the pan with butter or shortening. However, be cautious with non-stick sprays as it's easy to apply too much, creating puddles of oil that can affect the texture of your crust.
If you plan to serve the pie in the same dish, there's no need to grease the pan. However, if you plan to remove the pie from the baking dish for serving, a quick blast of cooking spray will help prevent sticking.
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Blind baking the crust
Blind baking is a technique that's primarily reserved for custard and meringue pies that don't bake long or hot enough to develop a crisp and golden crust. It can also be used to improve the colour and crunch of some types of open-faced pies, especially those with a crumb or streusel topping.
Blind baking is necessary when making a custard pie or when the pie filling is unbaked. With a custard pie, like a pumpkin pie, the moisture in the filling can make the crust soggy before it has time to actually bake. Blind-baking the crust until it’s half-baked helps the crust stay firm.
There are two methods of blind baking: partial and full. You need to partially bake the crust if your crust needs longer in the oven than the pie filling, such as brownie pie or quiche. You need to fully bake the crust if you're making a no-bake pie.
To blind bake a crust, prick the crust all over with a fork and line the unbaked crust with aluminium foil or parchment paper. Then, add pie weights, dried beans, or clean coins to weigh down the lined crust so the bottom doesn't puff up and the sides don't slouch while it bakes. Once the crust is set, remove the weights and let the crust cook a little longer. For a partially baked crust, you want the bottom to look dry and flaky, but still pale. For a fully baked crust, bake until the bottom turns a light golden brown.
To avoid a soggy pie crust, you can chill or freeze the crust for an hour before baking. You can also brush the crust bottom with a thin layer of egg whites before baking or place the pie dish on a preheated tray.
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Preventing the crust from sticking
To prevent the crust from sticking, it is important to prepare the pan properly. Firstly, the type of pan you use can affect how your pie crust bakes and how it is released from the pan. Non-stick pans are a good option as they have a special coating that prevents sticking. Ceramic, glass, and metal pans can also be used, with aluminium being a good option for metal pans as it conducts heat evenly. The size of the pan is also important, as a pan that is too small will result in a crust that is too thick and may not cook properly, while a pan that is too large may cause the crust to shrink and slide down the sides.
Once you have chosen the right pan, you can prepare it in several ways to prevent sticking. Greasing the pan with butter, shortening, or cooking spray is an option, although this may change the texture of the pie dough. Alternatively, you can line the pan with parchment paper or aluminium foil, which will prevent sticking and make it easier to remove the pie. Another option is to chill the dough before rolling it out, as this will help to firm it up and make it less likely to stick to the pan.
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Frequently asked questions
You don't need to flour your pie pan or tart pan unless the recipe specifically calls for it. You can use non-stick spray, butter, or shortening in the pie dish to prevent sticking.
You will need flour, sugar, salt, vegetable oil, and milk.
You can use metal, aluminum, ceramic, or glass pie pans.
Mix the dry ingredients in the pan, then add the wet ingredients. Form the pie dough and pat it out to fit the pan.
