Pat-in-the-Pan Pie Dough

Name: Pat-in-the-Pan Pie Dough
Yield: Makes one 9-inch pie shell
Cuisine: American
Ingredients: 1 1/4 cups (6 1/4 ounces), all-purpose flour; 2 tablespoons, sugar; 1/4 teaspoon, table salt; 8 tablespoons, unsalted butter (1 stick), softened but still cool; 2 ounces, cream cheese, softened but still cool

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Appears in Cook's Country August/September 2006, Cook's Country TV

Desserts or Baked Goods

American

Quick

Dessert Pies

When it comes to frustration, few kitchen tasks can rival that of making pie dough. We set out to find pie dough that we could make without fear.

SERVESMakes one 9-inch pie shell

TIME1½ hours, plus 1 hour chilling and 30 minutes cooling

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WHY THIS RECIPE WORKS

We wanted a pie crust recipe that we could make without frustration or fear of botching. So we opted for a pat-in-the-pan pie dough, which doesn’t necessitate rolling out or transferring to a pie plate. To make our pie crust easy to manipul...

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