Food & Wine's Baked Press-in Crust

A Simple Pie Crust

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Gail Simmons' pie bars simplify your holiday dessert menu.
Servings:Over 8
Difficulty: Easy
Cook Time: min

Baking pies for a large crowd can be intimidating and time-consuming, but Gail Simmons stopped by "Good Morning America" with Food & Wine's quick fix. By using an easy press-in crust and turning the pies into bars, you can feed large amounts of people with a lot less work. Try this simple baked press-in crust for your pies this Thanksgiving.

Ingredients

  • 2 1/2 sticks cold unsalted butter, cut into cubes
  • 1/4 cup plus 2 tablespoons light brown sugar
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 2 1/2 cups all-purpose flour sifted with 1/2 teaspoon kosher salt
  • Cooking Directions

    In the bowl of a stand mixer fitted with the paddle, cream the butter with the sugars at medium speed for 2 minutes. With the mixer at low speed, beat in the sifted flour-and-salt mixture.

    Preheat the oven to 350°. Line a 9-by-13-inch baking pan with parchment paper, allowing 2 inches of overhang on the 2 long sides. Transfer the dough to the pan and press it over the bottom and 1 1/4 inches up the side all around. (You can cover the dough with plastic wrap and press with the bottom of a measuring cup.) Be sure the corners are not too thick. Refrigerate until firm.

    Bake the crust for 30 to 35 minutes, until golden brown; halfway through baking, use the back of a spoon to smooth the sides and corners of the crust. Transfer the pan to a wire rack and let the crust cool before filling.

    Recipe contributed by Sarah Jordan.

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Recipe Summary

    Main Ingredients: unsalted butter, light brown sugar, granulated sugar, kosher salt

    Course: Dessert


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