I also tried another pat-in-pan crust recipe, and this time I had much better success. It's an oil crust and did a terrific job of holding its crispy-flaky shape after being blind baked. It doesn't have the same desirable buttery flavor I like to associate with a pastry crust, but I'm so pleased with the way it turned out, that I will use this crust for future prebaked crust recipes.
One prebaked pastry crust, cooled (recipe to follow)
3 cups whole milk
3/4 cups white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla
3 ripe bananas
In a large saucepan scald the milk. Remove any milk solids that might develop.
In a separate saucepan, combine the sugar, flour and salt; gradually whisk in the scalded milk. Over medium heat, stirring constantly, cook until thickened. Cover, cook two minutes more, stirring occasionally.
In a small bowl, have the 3 egg yolks, slightly beaten, ready. Stir a small amount of the hot mixture into beaten yolks (tempering the yolks with the hot liquid so as not to curdle them). When thoroughly combined, stir yolks into hot mixture. Cook for minute more more, stirring constantly. Stir in the butter and vanilla.
Let custard sit until lukewarm.
When ready, pour about a cup of the custard into the bottom of the prepared pie crust. Slice 3 ripe bananas over the top and then pour the remainder of the custard over the bananas.
Wrap in plastic wrap to prevent a crust from forming on the custard and refrigerate until cold and custard is set.
Serve with either a meringue made from the leftover egg whites or nice dollops of whipped cream.
No Roll Pie Crust
1 1/2 cup all-purpose flour
1 tablespoon sugar **
1/8 teaspoon vanilla**
1/2 teaspoon salt
1/2 cup canola oil
3 tablespoon milk
Preheat oven to 375*F.
Put all ingredients into a 9-inch pie plate. Mix with a fork until well blended and pat into the pan. Push the pastry up the sides and make a nice edge.
Generously prick the crust with a fork to prevent bubbling during baking (I pricked every 1/4 inch or so around the sides and across the bottom).
Bake 15-17 minutes, or until nicely browned.
**The original recipe calls for one tablespoon vanilla sugar, a product I do not keep on hand. I substituted one tablespoon sugar and added a couple drops of vanilla extract. Seemed to work fine, and was especially nice to use with a pie that called for vanilla as part of the flavoring.