9-Inch Pat In The Pan Pie Crust
A buttery, nutty pie crust with a tender crumb, perfect for sweet or savory fillings, ideal for homemade pies and tartes. Suitable for dessert or brunch menus.
Ingredients
Instructions
- Mix all ingredients together with hands until it forms a soft dough.
- Press firmly into a 9-inch pie pan, ensuring it is patted in evenly.
- Bake at 400° for 12 to 15 minutes or until golden brown.
Tips & Substitutions
For a flakier crust, consider using chilled oleo instead of soft. You can substitute half of the flour with whole wheat flour for added flavor and nutrition. If you're looking for a nut-free option, omit the chopped nuts and add an extra tablespoon of flour. This crust works well for savory pies too, making it versatile for various fillings.
Serving Suggestions
This pie crust serves as a delightful base for both sweet and savory fillings. For a dessert, fill it with fresh berries and a drizzle of Aunt Maude's Apple Butter for a delicious twist. Alternatively, use it for quiches or savory pies that pair well with a side salad or roasted vegetables for a complete meal.
Storage & Reheating
To store leftover pie crust, wrap it tightly in plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 3 days. If you've baked the crust and have extra, reheat it in the oven at 350°F for about 5-10 minutes until warmed through, preserving its texture.
Nutrition & Diet Analysis (per serving)
Each serving of 9-Inch Pat In The Pan Pie Crust contains roughly 263 calories, with 4g protein, 43g carbohydrates, and 9g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pie crust ahead of time?
Yes, you can prepare the pie crust a day in advance. Once formed in the pan, cover it with plastic wrap and refrigerate until ready to bake. This helps it maintain its shape and flavor. Just remember to add a few extra minutes to the baking time if baking straight from the fridge.
Can I use margarine instead of oleo?
Yes, margarine can be used as a substitute for oleo in this recipe. However, the flavor and texture might slightly differ. For a richer taste, look for a stick margarine rather than a spreadable tub variety, as this will help maintain the proper consistency of the dough.
What can I use if I don't have powdered sugar?
If you don't have powdered sugar on hand, you can make your own by blending granulated sugar in a blender or food processor until it's finely powdered. Alternatively, you can use a small amount of regular sugar in the dough, but it may not provide the same sweetness or texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).