We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Pinterest
    194
  • Print
    0

Pat-in-Pan Pastry

 3 Ratings
4 Comments
No Image For Recipe
  • Prep Time 15 min
  • Total Time 15 min
  • Servings 8
  • Save
    0
  • Pinterest
    194
  • Print
    0

No rolling is needed for this crust! Use it for pies that have only a bottom crust. Try it for Pumpkin Pie as well as for pie crusts that are baked before being filled.

Ingredients

1 1/3
cups all-purpose flour
1/2
teaspoon salt
1/3
cup vegetable oil
2
tablespoons cold water

Directions

  • 1 In a medium bowl, stir the flour, salt and oil until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed.
  • 2 Gather the pastry into a ball. Press in the bottom and up the side of a 9-inch glass pie plate; flute. Unbaked Pie Crust: Fill and bake as directed in the pie recipe. Baked Pie Crust: Heat the oven to 475°F. Prick the bottom and side of the pastry thoroughly with a fork. Bake 10 to 12 minutes or until light brown. Cool completely on a cooling rack, about 30 minutes. Fill as directed in the pie recipe.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
160
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
150mg
6%
Total Carbohydrate
16g
5%
Dietary Fiber
0g
0%
Sugars
0g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Rate and Comment

© 2015 ®/TM General Mills All Rights Reserved

close