@177milkstreet: Pie Week, Day 2: a pie crust that never fails. If you lie awake the night before Thanksgiving, plagued by visions of pie disasters, then our Pat-in-the-Pan Crust is for you. There's a lot that can go wrong with pie crust. The dough can fall apart when you try to roll it out, which leads to overworking it, which makes it tough. It can shrink during pre-baking, leaving you with slumped sides and overflowing filing. To prevent all that, we use a variation of the hot-water pie crust we learned from food writer Paola Briseño-González; the fat in the dough is melted and brought to a simmer with a little water, then the flour is stirred in, so there’s no need to keep the ingredients cold, nor for delicate handling. The dough is patted into a pie plate, eliminating the need for tricky rolling and transferring. It isn't the flakiest of crusts, but it is sturdy and works with any filling. As Chris says year after year, flakiness is overrated! Let's get this thing rolled out and into the oven. Get the recipe for Pat-in-the-Pan Hot-Water Pie Crust via the link in our profile → @177milkstreet #milkstreet #milkstreetrecipe #pieweek #milkstreetpieweek #pie #piecrust #holiday #holidayrecipe #thanksgiving #thanksgivingrecipe #food #milkstreetbakes #baking #easyrecipe #recipe #homemade

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Tuesday 18 November 2025 16:53:58 GMT