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Joy of Cooking


1 9-inch pie





MacGourmet downloadPat in the Pan Butter Crust. To import, drag image to your MacGourmet recipe box.

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Design: Luka Cvrk, Solucija.com

Pat in the Pan Butter Crust

Those who are daunted by flaky pastry will find this simple alternative more than satisfactory. This dough will also make about eight 3 1/2-inch tartlet crusts. Press the dough into the tartlet molds and bake until firm and golden, about 15 minutes, pricking several times during baking with a fork.



Position a rack in the center of the oven. Preheat the oven to 400 degrees.

Whisk together in a bowl or process for 10 seconds in a food processor:
1 1/2 cups all-purpose flour
1/2 tsp salt

8 tablespoons (1 stick) unsalted butter, softened, cut into 8 pieces

Mash with the back of a fork or process until the mixture resembles coarse crumbs. Drizzle over the top:

2-3 tablespoons heavy cream

Stir or process until the crumbs look damp and hold together when pinched. Transfer the mixture to a 9-inch pie pan or 9 1/2 or 10-inch two-piece tart pan. Pat evenly over the bottom and sides with your fingertips. If making a pie, form a crust edge and crimp or flute. Prick the bottom and sides with a fork. Bake until the crust is golden brown, 18-22 minutes, pricking the bottom once or twice if it bubbles. If you are filling the crust with an uncooked mixture that requires further baking, whisk together, then brush the inside with:

1 large egg yolk
pinch of salt

Return to the oven until the egg glaze sets, 1 to 2 minutes.


flour salt unsalted butter heavy cream egg yolk