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.


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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

Directions Step-By-Step

1
Add all the ingredients to a mixing, but only half of the shortening. Mix until crumbly.
2
Then add the shortening tablespoon by tablespoon until the consistency of a creamy pie crust dough. Stir well between each addition.
3
Take batter and form in a ball. Place in freezer for 30 minutes.
4
Then, roll out on a lightly floured cutting board.
5
Cut and place dough into desired shapes. Add your filling. Then paint exposed dough with egg whites and sprinkle on additional turbinado sugar.
6
Cover your entire pie with tin foil, until the last 15 minutes of baking. Then remove foil to allow the pie crust to crisp.
7
If 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