I also am really bad at making rolled pie crusts. Has anyone ever made a pat-in-pan pie crust for a sheet pan pie like these? I found this recipe, but it looks like it would have to be doubled for a 10 x 15 inch jelly roll pan. Although it states at the end that the recipe can't be doubled, I think they mean you can't use half of the recipe to roll out a top crust. Does anyone think this would work for a streusel topped slab pie? PAT-IN-PAN PIE CRUST (Makes pastry for a single-crust 8- or 9- inch pie) Ingredients: 1 1/2 cups plus 3 tablespoons all-purpose flour 1 1/2 teaspoons sugar 1/2 teaspoon salt 1/2 cup vegetable oil 3 tablespoons cold milk Directions: Place the flour, sugar, and salt in the pie pan and mix with your fingers until blended. In a measuring cup, combine the oil and milk and beat with a fork until creamy. Pour all at once over the flour mixture. Mix with a fork until the flour mixture is completely moistened. Pat the dough with your fingers, first up the sides of the plate, then across the bottom. Flute the edges. Shell is now ready to be filled. If you are preparing a shell to fill later, or your recipe requires a prebaked crust, preheat the oven to 425 degrees. Prick the surface of the pastry with a fork and bake 15 minutes, checking often, and pricking more if needed. VARIATION: For a 10-inch shell, use 2 cups all-purpose flour; 2 teaspoons sugar; 1 teaspoon salt; 2/3 cup vegetable oil; 3 tablespoons milk. "quote from cook book" Quick, crisp but tender, it needs no rolling out. I highly recommend this pie crust, especially if you think you can't make a good pie. This recipe can only be used for one-crust pies____you can't double the recipe and roll out a top crust. The mixture is just too tender to transfer from the pastry board or cloth to the pie. Teri August

Joann, I almost had that same problem today. I was in Krogers yesterday and they had canned pumpkin. Great! I wanted to bake a pumpkin pie. They only had large cans of pumpkin. I haven't made pie crust for ages, so I bought frozen crusts. I was ready to start the pies...yep, I had gotten the "regular," not deep dish crusts. So no pies. I have already made Taco Soup and Broccoli Cornbread today, so I'm quitting for now. Tonight I'm going to set out everything I need for Apple Pecan Cobbler so in the morning all I will need to do is slice the apples, put it all together and bake it. That I'm taking to dinner at DGD's. Sorry about the mess you have to clean up. Sue

Well, the pie came out excellent. The evaporated milk and cream went into the pie, not as a topping. I did not think that the recipe would make a difference as my question pertained to pies that come out of the oven with the center that can still giggle. The recipe called to 15 - 17 min of cooking at 350d and I let it stay in for another 3 minutes. What I realized is that for all pies that come out with the center giggling that it continues to cook/set while cooling so as long as 1" around the 9" dish is firm and it still looks as if the center is liquid, it is good and makes for an excellent cooked center after all. It was velvety, suede, smooth, and firm. The surface was clean without cracks or splits. (I wonder what would happen if I simply turned the oven off after 17 minutes...) No poking the center to see if something comes out clean, Just trust the recipe. BTW, it was from America's Test Kitchen. The recipe is for a North Carolina Lemon Pie. Side note: for other recipes when I test to see if a cake is done, I use a cotton swab instead of using a toothpick. I find I have better results. Of course, it was not needed for this one.

I’m so late to this, and will basically repeat what so many others have said, but… I would have been too occupied kissing those plump cheeks and sweet foreheads and smiling from happiness to get much done! Your grandkids are so lucky to have you – and you them, and the memories you’re making with them are priceless. It warms my heart to see how all your kids and grandkids enjoy cooking – because of the joy and love of cooking you teach and share with them : ) Like everyone else, these posts just make my day, filling me with such a good feeling. You are one very special person, Annie. Very special. Those photos are priceless! My 2 favorites are the first (those precious smiles!) and the messy kitchen pic! That gave me such a laugh and I thought, oh my, I’m sure Annie was exhausted just looking it at, but I knew you tackled the job the same way you go about everything in your life it seems – with cheerfulness! Like Jasdip, DH and I never desired children… but I always wanted to be a grandma… sigh.