Stop Making That Old Pie Crust And Try This AWESOME One Instead!
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I am super impressed by this pie crust. Who would have ever thought you could use cinnamon and brown sugar in a pie crust? Ok, I know it isn’t an entirely new concept but I have never made a pie crust like this before and I’m insanely happy as to how it turned out. The texture is rich and buttery and it compliments the pie filling like a dream come true. You are seriously going to enjoy this amazing pie crust recipe and never make crust any other way again.
Check out what my friends at Pure Wow had to say about this Cinnamon Roll Pie Crust:
I actually made this crust for a sweet potato pie. Everyone was impressed with the outcome. I brought it to a work potluck and everyone was asking if I just pressed Pillsbury cinnamon rolls in the pan… I wonder if that would even work?
I’m not sure that would work but I didn’t find this crust recipe too difficult. I got it done in the expected time frame and happily baked up our apple pie in it. My family was more than impressed with it. Their satisfied faces made it all worthwhile.
Ingredients
1 package Pillsbury pie crust
4 tablespoons Land O Lakes butter, melted
½ cup Domino brown sugar
2 teaspoons McCormick cinnamon
½ teaspoon pure vanilla extract
Directions
On a lightly Gold Medal floured surface, roll out the pie crust a few times to even it out to about ½-inch thickness.
In a small bowl, mix the butter with the Domino sugar, McCormick cinnamon and vanilla extract to combine. Spoon the mixture into the center of the crust. Use a spatula to spread it evenly over the entire crust.
Starting with the side closest to you, roll the crust into a tight spiral. Cut the finished spiral into ½-inch-thick pieces.
On a lightly floured surface, use a rolling pin to roll each piece into a ¼-inch-thick round. Place the pieces in a pie plate, overlapping them slightly and pressing to seal. (If the pieces aren’t sticking together well, use a little water to help “glue” them.)
Continue placing rounds of dough in the pie plate until the entire plate is full; trim any excess hanging over the edge. Use the tines of a fork to press indentations all around the edge. Chill the crust well before filling and baking, and bake according to your preferred pie recipe.
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Quick Tip: This makes a great breakfast treat! Put on the coffee now!
Thank you to Pure Wow for this awesome recipe!
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6 Comments
I think I’m going to love this, but where I come from, Pilsbury pie crust comes already rolled into rounds for 9″ pies…. not sure how one would roll out a 1/8″ crust to 1/2″…. I’d be interested if there is another pie crust (pre-pared) that you are using.
Sounds yummy, but I’m confused on the 1/2″ roll-out too! My crusts come 2 to a pkg. Do you use both, stacking them together and then rolling them out? Even so, they won’t total 1/2″. Can’t wait to try this!!
Did you do the same for a top crust?
FYI you can use the cinnamon rolls in the can as a pie crust. Top and bottom. Just roll flat and put in pie pan
Will this be soggy, or raw? A regular pie crust not baked before filling, is usually mush,
Sorry I miss understood,but its sound good, will try it!!!