Wasn't I just ten years old hovering over my mother and helping sprinkle the cinnamon sugar on her butter laden pie crust? That was almost 50 years ago and the time has gone so quickly but luckily I still have this food memory of my mother and I doing something fun together in the kitchen. Many of you must share a similar memory as me. Using the left over cuttings from making pies, carefully wrapping it back up into a ball to roll out once again so nothing got wasted and creating these tasty little gems.
Mom made her pie crust with Crisco® Shortening, flour, salt and water, whereas I make mine with flour, salted and almost frozen butter and ice cold water. Although mom's crust was good I prefer the buttery flavor in mine. This recipe is enough for a top and bottom crust or two filled single crust pies.
My pie crust recipe:
- 3 cups flour + extra for rolling out the dough
- 2 sticks almost frozen salted butter - cut in 3/8" slices
- ice cold water (a tablespoon at a time)
- remainder of dough
- softened room temperature butter
- cinnamon sugar (1/2 cup white sugar, 1 1/4 tsp. cinnamon) - mix well
- Add the flour and the butter slices in the food processor and pulse about 17-20 times to break it down.
- While the food processor is running add the ice cold water a tablespoon at a time until the dough is a little moist. Be careful to not add to much water. Take the top off to check by pinching the dough together between two fingers. If it stays together you probably have enough water.
- Remove the dough from the processor to plastic wrap. You can separate the dough into two balls. Use the plastic wrap to form the dough discs and refrigerate the plastic wrapped dough for about 20 minutes.
- Take the dough out of the refrigerator. Sprinkle flour on your rolling pin and work surface. Roll the dough in a large circle to fill the pie plate and overlap the edges.
- Fill your pie and then roll the top crust. Trim around the whole pie and save the dough in the plastic wrap to make these cinnamon rolls for the family.
- Re-roll the dough to 1/4 inch or less. Using room temperature butter smear the crust with the butter then sprinkle the cinnamon sugar mixture over them.
- Roll up the dough tightly and cut in 1/2 inch slices.
- Bake the cinnamon rolls in a preheated 350° for about 45 minutes.