Pat-In-The-Pan Pie Crust
110 mins (prep 75, cooking 35)
5 ingredients
1 servings
From "Cook's Country from America's Test Kitchen," episode 107, "Easy As Pie." The secret to preserve flakiness (based on rugelach dough) is cream cheese. The cream cheese makes the dough dense enough not to need a filler while blind baking, so no pie weights needed!

Categories:  5-ingredients-or-less , easy , kosher , <-4-hours , crusts~pastry-dough , pies-and-tarts , time-to-make , dessert ,
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Serving Size (363.55 g)
Servings 1
Amount per Serving
Calories 1593.69 Calories from Fat 882.81
% Daily Value *
Total Fat 98.09g 150.91%
Saturated Fat 61.4g 307.01%
Trans Fat 3.88g %
Cholesterol 261.49mg 87.16%
Sodium 1179.45mg 49.14%
Total Carbohydrate 153.41g 51.14%
Dietary Fiber 4.22 g 16.88%
Sugars 33.26 g %
Protein 26.43g 52.85%
Vitamin A 2991.29IU% Vitamin C 0.0mg%
Calcium 259.75mg% Iron 7.4mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
table salt