Pat In Pan Crust
A buttery, nutty pie crust that is easy to prepare and perfect for sweet or savory fillings, ideal for impressing guests or quick homemade desserts.
Ingredients
Instructions
- Mix the flour, margarine, chopped nuts, and powdered sugar until well combined.
- Press the mixture firmly into an ungreased 9-inch pie plate to form two pie shells.
- Bake in a preheated oven at 350°F (175°C) for 15 minutes until golden.
Tips & Substitutions
For a flakier crust, ensure your margarine is cold before mixing it with the dry ingredients. You can substitute the chopped nuts with crushed graham crackers for a different flavor profile. If you're looking for a gluten-free option, use a 1:1 gluten-free flour blend. This crust is perfect for sweet or savory pies, making it versatile for various fillings.
Serving Suggestions
This crust is ideal for sweet pies like chocolate or fruit fillings, and it pairs beautifully with Baked Pears or a dollop of whipped cream. Consider serving a side of Kentucky Fried Chicken Slaw to complement savory pies, ensuring a delightful balance of flavors. Enjoy it as a base for various desserts or even quiches.
Storage & Reheating
Store any leftover crusts in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate for up to a week. To reheat, place in a preheated oven at 350°F (175°C) for about 5-10 minutes until warmed through. This helps restore its crispy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pat In Pan Crust contains roughly 1938 calories, with 31g protein, 287g carbohydrates, and 75g fat. It is an excellent source of iron (68% of the Daily Value), protein (62% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of potassium. It also contributes 6g of dietary fiber toward your daily target.
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 use butter instead of margarine?
Absolutely! Butter will give your crust a richer flavor and a slightly different texture. Just ensure it’s cold and cut into small pieces before mixing, similar to the original recipe. This substitution is a common choice among many home bakers.
How do I know when the crust is done baking?
The crust is done when it turns a light golden brown around the edges. Keep an eye on it towards the end of the baking time, as oven temperatures can vary. If the crust looks too pale, give it an extra minute or two to ensure it cooks through.
Can I freeze the crust for later use?
Yes, you can freeze the unbaked crust! After pressing it into the pie plate, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. When ready to use, bake it directly from the freezer, adding a few extra minutes to the baking time.
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).