Pat-in-the-Pan Hot-Water Pie Crust
Milk Street published this recipe on 177milkstreet.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Anonymous on SeeMeCook
A sturdy, sandy, cookie-like pie shell made by simmering butter, coconut oil, and water before stirring in the flour. The warm dough is pressed directly into the pie plate, eliminating rolling and transferring.
- Time
- 45 minutes
- Equipment
- Stovetop and oven
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten and dairy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 180 g
- 85 g
- 30 g
- 60 g
- 3 g
Weights are estimates. Together, the ingredients weigh about 365 g before cooking, which is about 365 g per serving.
Steps
Heat the oven to 375°F (190 °C) (190°C (375 °F)) if the crust will be baked before filling. Set a 9-inch pie plate on a work surface.
In a small saucepan over medium heat, combine the butter, coconut oil, water, and salt. Heat until the fats are melted and the mixture reaches a simmer.
Remove the saucepan from the heat. Add the flour all at once and stir vigorously with a wooden spoon or silicone spatula until a cohesive, soft dough forms and no dry flour remains.
Immediately transfer the hot dough to the 9-inch pie plate. Do not cool it before transferring. While it is too hot to handle, use a silicone spatula or the flat bottom of a dry measuring cup to press the dough evenly over the bottom and partway up the sides.
When the dough is warm rather than hot, use your hands to finish pressing it up the sides of the plate. Aim for an even thickness, then flute or crimp the edge.
If using the crust for a filling that requires a pre-baked shell, prick the bottom several times with a fork, line it with parchment, and fill with pie weights or dried beans. Bake for about 15 minutes, remove the parchment and weights, and continue baking until the shell is lightly golden and set, about 10 to 15 minutes more.
Cool the baked shell completely before filling. Use with the pie filling of your choice.
Notes
The source excerpt gives the yield, method concept, and timing but withholds the complete ingredient list and detailed directions behind a membership prompt. Quantities and blind-baking details above are therefore reconstructed estimates rather than confirmed author-provided measurements. The dough should not be cooled before pressing it into the pie plate; begin with a spatula or measuring-cup bottom, then shape it by hand once warm to the touch.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1513
- Protein
- 20 g
- Carbs
- 137 g
- Fat
- 99 g
- Fiber
- 5 g
Where the calories come from
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