Sugar and Spice Pie Crust

Tiffany Bannworth

By
@MissAnubis

This pie crust is a fantastic additional to any of your fall and winter baking!

Try it with both fruit and custard pies. It is a crowdpleaser.

Rating:
★★★★★ 1 vote
Comments:
Serves:
1 pie crust
Prep:
30 Min

Ingredients

CRUST

2 c
flour
1/2 c
precreamed shortening
1 Tbsp
baking powder
1/2 c
vegetable oil
1/2 c
turbinado sugar
1 Tbsp
dark brown sugar
1 Tbsp
dark molasses
1 Tbsp
vanilla
1 Tbsp
cinnamon
1/4 tsp
allspice, ground
1 tsp
ginger
1/4 tsp
salt

TOPPING

1
egg white
1 Tbsp
turbinado sugar

Step-By-Step

1Add all the ingredients to a mixing, but only half of the shortening. Mix until crumbly.
2Then add the shortening tablespoon by tablespoon until the consistency of a creamy pie crust dough. Stir well between each addition.
3Take batter and form in a ball. Place in freezer for 30 minutes.
4Then, roll out on a lightly floured cutting board.
5Cut and place dough into desired shapes. Add your filling. Then paint exposed dough with egg whites and sprinkle on additional turbinado sugar.
6Cover your entire pie with tin foil, until the last 15 minutes of baking. Then remove foil to allow the pie crust to crisp.
7If you forget the tin foil, you run the risk of blackening your exposed crust, but not cooking your filling all the way.

About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids