Put-In-Pan Crust
A buttery, nutty crust with a delicate almond flavor, perfect for tarts or layered desserts, appealing to those who enjoy rich, crumbly bases with a sweet touch.
Ingredients
Instructions
- Mix all ingredients in a bowl until crumbly.
- Press the mixture into the bottom of an ungreased 13 x 9 x 2-inch pan.
- Bake in a 350°F oven for 20 minutes.
Tips & Substitutions
For a flakier crust, try using cold margarine and cutting it into the flour mixture instead of blending. If you don't have almonds, finely chopped walnuts or pecans can be used as substitutes. You can also replace powdered sugar with granulated sugar if necessary, though it might alter the texture slightly. Make sure to press the mixture firmly into the pan to ensure it holds together after baking.
Serving Suggestions
This crust serves as a versatile base for various desserts; try topping it with fresh fruits or a layer of whipped cream. It pairs beautifully with Beverage Fruit Punch * for a refreshing treat. You can also serve it alongside a scoop of vanilla ice cream for a delightful contrast. For a twist, consider drizzling it with chocolate sauce or caramel for added indulgence.
Storage & Reheating
After baking, allow the crust to cool completely in the pan before storing. You can keep it in an airtight container at room temperature for up to three days. For longer storage, consider freezing it. Wrap the cooled crust tightly in plastic wrap and then in aluminum foil, and it will last for up to two months. Thaw at room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Put-In-Pan Crust contains roughly 981 calories, with 19g protein, 138g carbohydrates, and 40g fat. It is an excellent source of protein (38% of the Daily Value), iron (37% of the Daily Value), and dietary fiber (25% of the Daily Value). It also contributes 7g 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 in this recipe?
Yes, you can substitute butter for margarine in equal amounts. This will give the crust a richer flavor and a slightly different texture. Just ensure that the butter is cold and cubed before mixing it in with the flour for the best results.
What can I do if the crust is too crumbly?
If you find the mixture too crumbly and it doesn't hold together, you can add a tablespoon of cold water or milk to help bind it. Mix gently until the mixture comes together but avoid over-mixing, as this can toughen the crust.
Is this recipe suitable for vegan diets?
Yes, this recipe can easily be made vegan by substituting margarine with a vegan alternative. Make sure to check the label to ensure that it's dairy-free. This way, you can enjoy a delicious crust that fits a vegan lifestyle.
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).