Cinnamon Crust

cinnamon crust, what to do with leftover pie crust, pie crust cut offs, yummy treats

My mom has been making cinnamon crust from pie crust edges since I was a little girl.

Because the crust is my very favorite part of the pie, these little bits are like heaven to me.

In fact, I could be talked into making pie crust just for this purpose!

These are the bits from last weeks deep dish apple pie.

I had them ready for an after school snack when the kids got home, and they disappeared fast.

cinnamon crust, what to do with leftover pie crust, pie crust cut offs, yummy treats

So easy to make.  Just put the extra pieces on parchment, sprinkle with sugar and cinnamon, and bake for 10 minutes at 400 degrees F.

Try not to burn your fingers.

cinnamon crust, what to do with leftover pie crust, pie crust cut offs, yummy treats

Here’s my favorite pie crust recipe from Martha Stewart.

Pate Brisee

Makes 1 double-crust or 2 single-crust 9- to 10-inch pies

2 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

1 cup (2 sticks) unsalted butter, chilled and cut into small pieces

1/4 to 1/2 cup ice water

In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

Bookmark the permalink.