Sugar and Spice Pie Crust

Tiffany Bannworth


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.


★★★★★ 1 vote

1 pie crust
30 Min


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2 c
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
1 Tbsp
1/4 tsp
allspice, ground
1 tsp
1/4 tsp


egg white
1 Tbsp
turbinado sugar

How to Make Sugar and Spice Pie Crust


  • 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.

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About Sugar and Spice Pie Crust

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

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