Pat in Pan Margarine Crust Adapted from Joy of Cooking
Effortlessly create a buttery, tender pie base with this Pat in Pan Margarine Crust, adapted from the timeless classic, *Joy of Cooking*. Perfect for beginners and seasoned bakers alike, this no-roll crust eliminates the fuss of traditional pastry-making by letting you press the dough directly into your pie pan. Made with simple pantry staples like all-purpose flour, margarine or butter, and a touch of sugar, this crust achieves a perfectly flaky texture thanks to the inclusion of ice water and careful mixing to preserve those essential pockets of fat. Whether you're baking it blind for a creamy custard or pairing it with a fruit-filled masterpiece, this easy, versatile recipe delivers consistent, delicious results every time. Ready in just minutes, it’s the perfect solution for any homemade pie craving!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1.5 cups All-purpose flour
- 0.25 teaspoons Salt
- 1 tablespoon Granulated sugar
- 0.5 cups Margarine (or butter)
- 2 tablespoons Ice water
Directions
Step 1
Preheat your oven according to your pie recipe instructions, if baking immediately. For most pies, this is typically 375°F (190°C).
Step 2
In a medium mixing bowl, combine the all-purpose flour, salt, and granulated sugar. Stir until evenly distributed.
Step 3
Cut the margarine (or butter) into small pieces and add it to the dry ingredients.
Step 4
Using your fingers or a pastry cutter, work the margarine into the flour mixture until it resembles coarse crumbs. Be careful not to overmix—small pea-sized pieces of margarine should remain for a tender crust.
Step 5
Add the ice water, one tablespoon at a time, mixing gently with a fork until the dough begins to come together. The dough should be slightly crumbly but hold together when pressed.
Step 6
Transfer the dough to your pie pan. Using the tips of your fingers, gently press the dough evenly across the bottom and up the sides of the pan, ensuring an even thickness. Trim or crimp the edges as desired.
Step 7
If your recipe calls for a prebaked crust (blind baking), prick the bottom with a fork to prevent bubbling, line the crust with parchment paper, and fill with pie weights or dried beans. Bake at 375°F (190°C) for 10-12 minutes or until lightly golden. Cool before adding your filling.
Step 8
If your crust will be baked with a filling, proceed according to your pie recipe's instructions.
Nutrition Facts
| Serving size | (342.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1550.3 |
| Total Fat 95.0g | 0% |
| Saturated Fat 17.2g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 1355.6mg | 0% |
| Total Carbohydrate 149.9g | 0% |
| Dietary Fiber 4.9g | 0% |
| Total Sugars 12.9g | |
| Protein 18.6g | 0% |
| Vitamin D 508.5IU | 0% |
| Calcium 24.5mg | 0% |
| Iron 8.4mg | 0% |
| Potassium 193.0mg | 0% |
Source of Calories