Infused Pie Crust

by Robin Briggi
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infused pie crust
This buttery, flakey crust will make the perfect base for any pie filling. Be forewarned… Sweets and Desserts Infused Pie Crust European
Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 tsp kosher salt
  • 1/2 cup Canna-butter, chilled and cut up.
  • 1/4 cup Iced Water

Instructions

  • 1. In a large bowl, mix the flour and salt. Cut in the canna-butter until the mixture becomes coarse, pea-sized crumbs. Stir in water one teaspoon at a time until the dough forms a ball. Wrap with plastic and refrigerate for four hours.
  • 2. Roll dough out to fit a 9 inch pie pan. Press firmly to the bottom and sides of the dough to the pan.

Notes

*4 1/2 hours in total preparation. * Double the ingredients to make top and bottom crusts. * Use one egg beaten to use for an egg wash of the dough before you bake. This allows for a beautiful shiny golden brown crust.

This buttery, flakey crust will make the perfect base for any pie filling. Be forewarned that it needs 4 hours to rest in the fridge!

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