Pat-in-the-Pan Pie Crust

I love a challenge, especially when it comes to trying a new recipe or technique in the kitchen, but there are some things that I want no part of. Rolling pins, for instance. I tried to make rolled out molasses cookies one year at Christmas and got so fed up with trying to roll out the dough that the entire batch went right into the garbage. I think this rolling pin aversion might be genetic. My mother had the same attitude toward those innocent looking beasts, which is odd because her mother, grandmother and at least one aunt were known for their baking prowess - including rolled out cookies and pie crusts.

Despite this aversion to rolling pins, we ate a lot of pie in my house when I was growing up and not just on the holidays. With 100+ blueberry bushes, 50+ apple trees, and a couple of peach trees, there was always plenty of fruit on hand to use in concocting something scrumptious. (And there still is, but that's another recipe for another day.) My mother's not-so-secret secret was that she used the pre-made pie crust by Pillsbury, which  you can find in the refrigerated section of your grocery store. People raved about her pie crust and couldn't believe that 1) she would dare to "cheat" and use the pre-made stuff, and 2) the pre-made stuff could really be so GOOD.

And so, when I became interested in pie-making, it was natural that I would follow in my mother's footsteps to use the Pillsbury crusts. I learned the hard way, though, that the store brand version just isn't the same. Imagine my ... displeasure? annoyance? ... this weekend when I saw that my local grocery store was all out of the Pillsbury variety of crust, but was fully stocked on their own brand. I had peaches and blueberries that were begging to be made into a pie - but now I was faced with the pie crust dilemma. Do I drive another 20 minutes out of my way (a total of 40 minutes that I didn't have available in my schedule), or do I suck it up and try to make my own pie crust?

And then I had a light bulb moment. Somewhere in the deep, dark recesses of my mind, I recalled reading something about a "pat in pan" pie crust - no rolling pin required. When I came home, I whipped out my staple cookbooks - Better Homes & Gardens, Betty Crocker & Pillsbury. Sure enough, Betty didn't let me down. Below is the recipe I used to make my very own from-scratch pie crust.

Pat-in-the-Pan Oil Pastry
1 and 1/3 cup all-purpose or unbleached flour ... *if using self-rising flour, omit salt
1/3 cup vegetable oil
1/2 teaspoon salt
2 tablespoons cold water

Mix flour, oil & salt until all the flour has been moistened (it will look crumbly). Sprinkle with the cold water, 1 tablespoon at a time, and stir / toss with a fork until the crust has absorbed all of the water. Form the pastry dough into a ball, then press the dough out in the bottom and up the sides of a 9" pie plate. Flute edge as desired. For a filled crust (most standard fruit pies), fill & bake as directed in the pie recipe... in other words, from this point on, use it exactly as you would the Pillsbury crust. For a baked pie crust (unfilled crust, like you would use for pudding-based pies), use a fork to prick holes in the bottom & sides of the crust, then bake for 10 to 12 minutes at 475F until light brown.

Now, the description of this recipe says that the texture of this crust won't be as flaky as the texture of a traditional pie crust, but I tend to disagree. I found the texture to be comparable, but the taste to be MUCH better than the Pillsbury stuff. An added bonus is that this crust will have a lower cholesterol level than the traditional crusts, which are made with shortening. The only downfall I saw was that I didn't really have enough crust to make a fluted, pretty edge. That's OK with me, because a lot of the time I actually do want my crust edges to look more "rustic" and homey. In the future, if I want a pretty edge, I think I might increase the recipe by half or even double it. Since the crust isn't meant to be rolled out (it's dough doesn't hold together the same way a traditional crust-dough does), I wouldn't recommend using this recipe for a double-crusted pie. I'll have to stick with Pillsbury for that.

I encourage you to try this recipe the next time you have a hankering for some pie. Not only is it truly easy-peasy, but you know all the ingredients that are going into it - it's not loaded with preservatives and who-knows-what-else like the pre-made stuff. Give it a whirl and impress your friends with your baking skills!

Next post: The pie that I made with my pat-in-the-pan pie crust.

Recipe from: "Betty Crocker's New Cookbook" 7th edition, from 1996.
Photo from: http://wardstreetbistro.typepad.com/wsb/2008/05/press-in-the-pa.html ... which incidentally offers an alternate recipe to this pie crust. I just might try this one next!

Candied Pecans with Gorgonzola and Arugula

I love to eat salads in the summer. The only thing I don't like is paying a ridiculous amount for eating out or for ingredients I can make in my kitchen. One of my go to refreshing summer salads is my Candied Pecans with Gorgonzola and Arugula.

Once I figured out how to make sweet candied pecans my wallet has thanked me........

In a dry sauce pan toast the pecans. You don't have to do this but I love the smoky toasted flavor. Once toasted add a 1/4 cup of canola oil. Then add 1/2 cup of brown sugar.

When bubbly add three squeezes from a honey bear.

A healthier option that doesn't compromise taste is substituting Agave Nectar. Once coated cool the pecans on a baking sheet lined with parchment paper.

I love to use arugula with this salad. Once the pecans are cool toss them with arugula and gorgonzola cheese. I like to dress the salad with balsamic but it is up to you.

I have seen this salad for $15. My version will cost you around $5.00!

Welcome!

We're two busy ladies who like to cook and share the results with the people around us. We decided that a blog was a good place to combine our efforts and our interests when it comes to all things kitchen-related. And now, a bit about each of us.

Laurel

I grew up in a somewhat rural area in northeastern Pennsylvania. As a child, we were very much a "meat and potatoes" kind of family. Going away to college, moving out on my own and just the general process of becoming a full-fledged adult has served to widen my tastes and interests in food. Most of what comes out of my kitchen these days is some sort of hybrid product of the traditional comfort food I grew up with and the foods I came to appreciate as an adult. Because of that, you'll find a wide variety of posts coming from me - everything from brunch to dessert, and from meals-in-minutes to canning and food preservation. You'll find a few potatoes here, but I swear they'll be anything but plain ol' boiled, baked or mashed!

Kitchen Inspirations: Rachael Ray; Paula Deen; Alton Brown; Amish, Mennonite & PA Dutch recipes; recipes from the 1940s and 50s

Kitchen Philosophy: For my everyday cooking, I believe in keeping things tasty, frugal and somewhat healthy, but when I'm cooking for others or for a holiday/party, taste trumps cost and cholesterol!

Kira
I grew up 100% Pennsylvania Dutch. Much like Laurel I grew up on meat and mash potatoes. After leaving home I was able to live in New York City and Atlanta before settling in Washington DC, aka The District. I had the wonderful opportunity of working in restaurants and learning about local dishes. My cooking often focuses on turning meals into mini appetizers. You will see me take old time favorites and spin them with what I find at the local farmers market and what I can produce out of my tiny kitchen. I love to entertain so you will see an assortment of appetizers and party foods in my posts.

Kitchen Inspirations: Rachael Ray and Giada De Laurentiis and well.....my Nana taught me to appreciate Julia Child

Kitchen Philosophy: Make the flavor POP!