Giggling Chef cinnamon roll pie crust
Roll out crust dough, slather with butter and slices, roll into log, cut into slices, press slices into buttered* pie plate, and bake as needed for pie recipe.
Details:
My ADD brain is always searching for new stuff to learn or to do. I hit a sale at the HyVee on pumpkin pie supplies, and since the dog also likes canned pumpkin, I picked up a stash. Then remembered I'm living in a construction zone with a mini fridge so I'm not keeping eggs for the most part, and I'm cooking with a kettle and a toaster oven. (I could plug in a microwave but am saving that as s reward for getting the 2nd bedroom drywalled. And I have to blow construction dust off it.)
Anyhow, we spent Thanksgiving and then some at grandma's house so I took my pie fixings along. But the problem is, I don't like pie crust. My mom gets complimented on hers regularly, and her next door neighbor ran the Home Ec dept of a state university and she taught me to bake bread, so I've had ideal pie crusts. I've tried crusts made with butter, lard, Crisco, coconut oil, olive oil, and vodka. I still don't like pie crust. (I do like pie crusts made with dates and crushed pecans, but it's too sweet for many pies, and was not an option here.). As I was waffling about whether to make the pie with or without crust (pumpkin quiche?), I remembered that Google might have a better idea.
Thankfully, I ran across the Cinnamon Roll Pie Crust. Because it looks spectacular, tastes great, and is relatively easy. Here's mine!
(Um, picture?)
I only have this picture because we were too busy eating it to take a photo after baking. Even with the aid of the glass pie plate, and making a second one, it didn't happen.
Cranky Otter's Cinnamon Roll Pie Crust.
At Aldi's we could buy a 3 year supply of Crisco for $3.39 or a box of 2 pie crusts for $1.29. We bought 4 pie crusts. Turns out the Aldi's pie crusts are good. And cheap & easy - just the way we like 'em. (I have no problems eating raw pie dough. Go figure.)
Ingredients:
- raw pie crust, rolled out
- 2T or so cinnamon
- add sprinkles of other "pumpkin pie spices" like clove, nutmeg, & ginger if you need the excuse to stock up at Penzey's.
- dash of paprika or cayenne pepper
- dash of salt
- 2-4 T butter*, melted.
* Butter can be subbed out. Because it's melted, texture is not an issue. Use whichever fat you like. Coconut or olive oil for vegans.
Supplies:
- work surface
- flexible spreader
- glass pie plate (serve pie tilted on the side if your pie plate is metal)
- clean fingers
- cutting tool
- rolling pin (for homemade crusts)
Steps:
- If you made pie dough, roll it out to a square or rectangle, then chill it while getting out your ingredients to fix it. Make enough for a pie about a cm larger in diameter than your pan, just in case.
- Toss as many Tbsps of butter as you are comfortable using in your glass pie plate. Microwave butter until melted.
- Lay out pie dough on work surface. Trim back about a half inch on 4 sides to square it up slightly.
- Swish or spread butter around pie plate. Pour excess onto pie crust and spread evenly.
- Liberally douse the raw, buttered crust with cinnamon. Rub it in with your fingers or spreader to get to the edges. Don't be shy, make a paste you can't see through.
- If you want to get fancy, sprinkle lightly also with any or all of the "pumpkin pie spices" and include the hot pepper and a pinch of salt.
- Please do NOT add sugar. It is too likely to burn when in contact with the pan. Unless you like that sort of thing. But it's not needed.
- roll up the spiced crust into a log. Cut slices about 3/8" (1cm) thick.
- place one in the bottom of the pie plate and squish it with your fingers (or a clean glass) to be about half as thick. It will spread out. If gaps open in the spice layer just scootch it over a bit to close. In the future, use more down force, less sideways force.
- Repeat with remaining slices, going up the edge also. If you have enough to cover, yay! You're done! If you're shy a bit, use the pieces cut off the round to make a lip around the top and fill in any scary gaps. Or frantically re-squish everything just a little more.
- Fill with pumpkin pie filling, or prebake, whatever your pie calls for. Bake per pie instructions.
- Eat & Enjoy!
Introverts: Put glass pie plate on small elevated stand to show off crust.
Extroverts: Walk it around to all the relatives/ diners and insist they admire your crust before and after baking, like I did.
