Ingredients

The following ingredients have 4 Servings
  • 3 cups pastry flour
  • 1 teaspoon salt
  • 1/2 cup shortening
  • 1/2 cup cold butter
  • 1/2 cup ice cold water
  • 1 tablespoon white vinegar
  • butter
  • cinnamon
  • sugar

Instruction

  • Sift the flour and salt into a large bowl. Cut in the shortening and the butter until the mixture resembles coarse crumbs.
  • Mix the water and vinegar together in a cup. Add the mixture to the crumbs. Mix together just until the dough is combined and handles well.
  • Sprinkle flour on the counter before rolling out the dough. Split the dough into two chunks.
  • Roll out one piece of dough on a floured surface into a rectangle. The dough should be about the thickness of a regular pie dough.
  • Spread a light coating of butter all over the pie crust. Then sprinkle with cinnamon and sugar.
  • Starting with the long end, roll up the dough jelly roll style, as if you were making cinnamon rolls. Roll the dough tightly.
  • Once the dough is rolled, use a sharp knife or pastry cutter to cut the dough into slices about 1/4-1/2" thick.
  • Press the cinnamon rolls flat side down into the bottom and up the sides of a 9" pie plate. Overlap and press the edges together to seal the crust.
  • If you are making just a bottom crust, turn the edge under and use thumbs "flute" the edges of the dough.
  • Fill the pie and bake according to your pie recipe.
  • If you are making a double crusted pie, roll out the other half of the dough, spread it with butter, sprinkle with cinnamon and sugar, rollup jelly roll style and slice into 1/4" thick slices just as with the other crust.
  • Fill the bottom pie crust, then place the cinnamon roll slices overtop the fruit filling. Don't worry about sealing the crust, but simply place the slices overtop in a pretty arrangement. Bake the pie as your recipe suggests.
  • This recipes makes enough for a double crusted pie.