Pat-in-the-Pan Pie Dough
When it comes to frustration, few kitchen tasks can rival that of making pie dough. We set out to find pie dough that we could make without fear.
Why This Recipe Works
We wanted a pie crust recipe that we could make without frustration or fear of botching. So we opted for a pat-in-the-pan pie dough, which doesn’t necessitate rolling out or transferring to a pie plate. To make our pie crust easy to manipulate, we added cream cheese to the recipe, which, thanks to its high fat content, also ensured our recipe produced a tender pie dough. We also cut out the need for pie weights: As long as the dough was chilled when it went into the oven, it wouldn’t shrink, so didn’t need to be weighted down.