This recipe will start with a regular pie crust, thus you can use just that. BUT, if you want to take your crust to the next level, continue on to the remainder of the instructions for a delcious cinnamon snail crust.
Tools you'll need:
1 9" pie pan
Large mixing bowl
Pastry cutter or fork
Rolling pin
Wax paper
Saran wrap
Small microwave safe bowl
Bbq sauce paint brush
Measuring cups
Measuring spoons
Knife
Whisk
Mixing spoon
Ingredients:
2.5 Cups all-purpose flour
2 tsp Sugar
1 tsp Salt
1/2 Cup COLD unsalted butter (cut into chunks)
1/2 Cup COLD crisco shortening (cut into chunks)
~1/2 Cup ice-cold water
For the cinnamon snail:
~4 - 6 Tbs light brown sugar
~ 2 tbs melted unsalted butter
Cinnamon
Instructions:
In a large mixing bowl, whisk together the dry ingredients (flour, salt, sugar). Add the shortening and butter chunks. Using a pastry cutter, or fork, cut in the fats to the flour until it resembles pea sized crumbles. Start adding the ice water 1 tbs at a time and mixing with a spoon until the dough sticks together and can be formed into a ball.
Dump the dough out onto a lihtly floured surface. Form the dough into a ball and cut it in half. Make each half into a ball and then flatten into a disk. It is important not to handle the dough too much with your hands because you don't want the butter or crisco to melt. Wrap the disks in saran wrap and put into the refrigerator for at least an hour.
When the dough has chilled for at least an hour, remove. On a floured surface, use a rolling pin to roll out either into a 1/4'' thick circle to then put into the pie pan, or into a rectangle to make the cinnamon snails.
Make the cinnamon snail crust:
Once the dough is rolle into a rectangle which is 1/4" thick, in a small microwave safe bowl, melt the 2 tbs of butter. Paint the surface of the dough with the butter. Then liberally sprinkle brown sugar and cinnamon to your taste over the surface. Starting on the long side closes to you, tightly roll the dough into a log, pinching/squeezing it lightly together when rolled. Using a knife, slice the log into about 1/2" - 3/4" thick cinnamon rolls.
Rip off about a 24" long piece of wax paper. Lightly flour it and put it out on a hard, flat surface. Place the cinnamon rolls together in a circle in the middle of the wax paper such that they are all touching. They should be flat side down. Then,lightly flour them and place another 24" long piece of wax paper on top. Use the rolling pin to roll the dough, squishing the rolls together, until you have about a 1/4" thick circle. Place in the bottom of the pie pan. Another way to do the bottom crust is simply to line the pan with the rolls and use your fingers to squish it all together to form the bottom crust.
At this point, you can put what ever your filling is into the crust, then roll out the top crust. Roll the edges under so the bottom and top crust edges are pinched together. Then create the pie edge you wish. I then use a knife to cut an "X" in the middle of the top and maybe a couple more vent holes around the top for steam to escape during baking. I paint the top with a little melted butter (or even milk) and sprinkle with sugar. Then I bake my pie for 15 minutes at 425 degrees before turning it down to 375 degrees. Most pies will cook for another 45 ish minutes at 375 degrees. But it can be longer or shorter depending on the filling.
This recipe makes 1 double crust 9" pie, or two single crust 9" pies. Mangia!
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