Saturday, December 24, 2011

Cinnamon Roll Pie Crust

I found this recipe on Pinterest (I'm officially obsessed with that website) and couldn't wait to try it out! I went ahead and made the complete recipe for Sweet Potato Pie; don't worry - I'll post that in a day or two. Consider this your sneak peek.

Cinnamon Roll Crust
(Printable version)

1/2 recipe of All-Shortening Crust
Melted butter (2 tablespoons is fine)
Ground cinnamon

Make pie dough as explained in this recipe. Or, go ahead and buy pre-made pie dough - everyone will still think it's homemade, I promise!

Roll out dough on well-floured surface. Brush with melted butter and sprinkle with cinnamon.

Tightly, roll up dough as if you're rolling a cinnamon roll. Cut into 1/2 slices.

Press sliced dough into 9-inch pie plate, make sure there are no cracks or holes in the crust - you don't want any spaces between the rolls.

This is not a crust that you need to prebake. However, since it is multiple sections pressed together, make sure you brush the crust with 1 egg white and 1 tablespoon water (beaten together) before pouring the filling into the crust.

I can imagine that this crust would be great for all sorts of pies: Pumpkin Pie, Apple Pie, and of course, Sweet Potato Pie.

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