This double crust pairs incredibly well with fruit pies, like apple or peach. But, if you're set on making a cream pie, I recommend removing the ground cinnamon because it's a little odd to taste cinnamon with cream.
- Prep Time:25 mins
- Cook Time:0
- Total Time:25 mins
- 2 cups flour
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 10 tablespoons unsalted butter cold
- 5 tablespoons ice water
Combine flour, cinnamon, and salt in a mixing bowl. Use a whisk to mix well.
Cut cold butter into squares. Add to flour mixture. Combine with fork or hands until crumbly.
Add 1 tablespoon ice water into bowl. Mix with hands. Keep adding 1 tablespoon water at a time until a loose dough forms.
Move dough onto a floured surface, and cut into rough halves. The bottom crust should be slightly larger than the top one.
#SpoonTip: If you want to save your crust, wrap up your dough and put it in the freezer. When you are making pie, defrost the dough to room temperature before continuing.
Roll dough out on floured surface.
#SpoonTip: If you don't have a rolling pin, use a bottle wrapped in plastic wrap.
Take your crust and drape it in your pie pan. Trim the excess areas and add it to the other ball of dough.
Don't worry if the crust cracks or breaks. You can piece it back together in the pan.
Add your pie filling. We recommend a fruit pie for this crust.
Roll out second ball of dough on floured surface.
Cut crust into strips. Place strips in lattice formation on top of your filling.
If you don't want to make a lattice. Place the whole crust on top of the pie and cut air holes. We recommend at least 5 slits.
Bake your pie, and enjoy your delicious homemade crust.