Cinnamon Pie Crust
This cinnamon-spiced pie crust is perfect for making Signature Pumpkin Pie and can be wonderfully paired with other dessert pies such as pecan, sweet potato, apple, and various fruit pies. For savory dishes like pot pies or quiches, simply prepare the crust as directed but leave out the cinnamon.
Note: The image shown is a serving suggestion. Your final dish may vary in appearance based on the specific ingredients used and individual preparation methods.
INGREDIENTS
INSTRUCTIONS
In a large bowl, mix together the flour, cinnamon, and salt. Using a pastry blender or two knives, cut in the shortening until the mixture resembles pea-sized crumbs. Gradually add ice water, one tablespoon at a time, tossing the dough with a fork after each addition. Add just enough water so that the dough comes together. Form the dough into a ball, then flatten it into a disk. Wrap the disk in plastic wrap and refrigerate for 30 minutes.
On a lightly floured surface, roll out the dough from the center to the edges into a 14-inch circle, about 1/8-inch thick. To make rolling easier without adding extra flour, you can place the dough between two sheets of wax paper before rolling.
Carefully transfer the pie crust onto a rolling pin, then place it in a 9-inch deep dish pie pan. If using wax paper, peel back one sheet of the wax paper, flip the crust into the pie pan, and then peel off the remaining wax paper. Gently press the pie crust into the bottom and up the sides of the pan. Trim the crust so it extends about 1/2-inch beyond the edge of the pie pan. Use any leftover dough to create pie crust decorations, if desired. Fold the excess crust under and flute the edges or press them with the tines of a fork.
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