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Pat-in-the-Pan crust from the 1997 version of Joy of Cooking


Pat in the pan crusts are flaky and crumbly. Although they don't require rolling out, the patting is a bit difficult to manage. However, the end result is generally pretty good. This recipe can only be used for a bottom crust as it is not workable enough for a top crust. This recipe comes from the Joy of Cooking.

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Pat-in-the-Pan crust from the 1997 version of Joy of Cooking 0 Picture


  • Makes one 9-inch pie crust
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 stick of unsalted butter, softened and cut into 8 pieces
  • 3-4 tbsp heavy cream
  • 1 large egg yolk
  • Pinch of salt



Step 1

1. Position rack in the center of the oven and preheat the oven to 400

2. Whisk together the flour and salt (or food process for 10 seconds)

3. Add the pieces of butter and mash with the back of a fork or food process until the mixture resembles coarse crumbs

4. Drizzle the heavy cream over the top and stir or process until the crumbs look damp and hold together when pinched (add more liquid if you're not getting there)

5. Transfer the mixture into a 9-inch pie pan

6. Pat evenly over the bottom and sides with your fingertips and form an even crust edge

7. Crimp or flute the edge

8. Use a fork to poke holes regularly around the sides and bottom of the crust then bake until golden brown - 18- 22 minutes

9. Check regularly to see if any bubbles are forming and use the fork to deflate them.

10. Remove crust

11. If you are filling the crust with an uncooked mixture that will require further baking, whisk together the egg yolk and salt, then brush it thoroughly over the inside of the crust

12. Return to the oven and bake until the egg glaze sets - 1-2 minutes


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