Pat-in-the-Pan Pastry and Fruit Pies

When he retired, Nan's husband Earl organized all of her recipe clippings in a binder so she could easily access them. Nan told Earl there was an easier way to get a pie-- go buy one at the grocery store.

The Mennonite Pastry is a recipe from Earl's binder. I don't know if Nan ever made it.

The pastry doesn't have to be rolled out as the ingredients are sifted right into the pie pan. Fill the crust with fruit. If using a quiche filling, I'd leave out the sugar.

The first recipe has ingredients mixed in a bowl then patted into the pan with fingers or a fork.

No-Fail Pat-in-a-Pan Baked Pie Crust

Flaky and not tough, for when you need a baked pie crust but don't have a rolling pin.

• 1/2 cup shortening
• 3 Tbsp water
• 1-1/2 cups all-purpose flour, sifted
• 1 tsp sugar
• 1/8 tsp salt
• vegetable oil spray

In a bowl, mix together shortenng, sugar, flour, salt with a fork until it looks like corn meal.

Add 3 Tbsp water, one Tbsp at a time, until the dough sticks together.

Spray a 9-inch pie plate with vegetable oil and plop the pie dough into the pan.

Mash the batter into the pan, starting at the edges.

Prick the bottom with a fork and bake in a preheated 375 degree oven for 25 minutes or until golden.

Mennonite Pat-in-the-Pan Pastry from Earl's Binder
Preheat oven to 425 degrees F.

• 1-1/2 cups all-purpose white flour OR whole-wheat flour
• 1-1/2 tsp. white granulated sugar
• 3/4 tsp. salt
• 1/2 cup oil (corn, canola or vegetable)
• 3 Tbsp. cold milk 

Sift the flour, sugar and salt into a 9-inch pie pan.

In a measuring cup, beat oil and milk together with a fork.

Pour all the oil and milk mixture on top of dry ingredients in the pan.

Mix to dampen all the flour mixture.

Press the dough with your fingers to line the bottom and sides of the plate.

If it's too uneven, use a plate to squish the dough down evenly on the bottom.

Flute the edges with your fingers.

 

Fruit Filling for Pat-in-the-Pan Pastry

• 4 cups berries OR 5 cups peeled & sliced fruit (apples, peaches, pears)
• 3/4 to 1 cup sugar (to taste)
• 1 tsp cinnamon (omit for berry pies) OR 1/2 tsp cinnamon 1/2 tsp nutmeg
• 2 - 4 Tbsp flour (the juicier the fruit, the more flour you should use)
• 2 Tbsp soft butter

Wash and drain fruit.

If using apples, pears or peaches, peel and slice the fruit.

In a bowl, toss the fruit with flour, sugar, cinnamon and/or nutmeg. 

Add a teaspoon of lemon juice for tartness if using soft, sweet apple slices.

Pour fruit over unbaked pastry in pan.

Dot with the butter.

Top with crumb topping, if desired, before baking.

Crumb Topping:

• 1/2 cup flour
• 1/2 cup sugar
• 1 tsp cinnamon
• 1/4 cup butter

Mix together flour, sugar and cinnamon.

Cut in butter with a fork and blend till crumbly. 

Bake filled pie in a preheated 425 degree F oven 40-45 minutes. 

Note: If you want to bake the shell unfilled to use in another recipe, prick the pastry with a fork and bake in a preheated 425 degree oven for 15 minutes or so--keep an eye on it!