Pat-in-the-Pan Pie Dough

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

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

has video

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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