Cinnamon Roll Pie Crust

This recipe today is just for the pie crust, because I think you can use it for just about any kind of pie you want.  Apple, cherry, blueberry, peach (oooooh, peach would be amazing!), whatever you like.  I found this recipe in a Food Network magazine, and reconfigured it to use my favorite home made pie crust instead of store bought.  It is amazingly delicious, and quite unexpected.  Also, it looks absolutely beautiful.  You will be sure to wow any and all who see it.  This recipe totally reminds me of these Cinnamon Roll Pastry Bites that I made forever ago.  Delicious!

Cinnamon Roll Pie Crust

2 1/2 cups all purpose flour
2 Tablespoons granulated sugar
1 teaspoon salt
8 Tablespoons shortening
12 Tablespoons cold butter
6 to 8 Tablespoons ice cold water
2 Tablespoons butter, room temperature
1/2 cup granulated sugar
1 teaspoon cinnamon

In a large bowl, combine the flour, sugar, and salt.  Add the shortening and butter, and using a pastry blender or a fork or you fingers, cut in the shortening and butter until the mixture resembles coarse crumbs.  Pour 6 tablespoons of the water over the flour mixture and stir and press together until the dough comes together, adding more water if necessary, 1 tablespoon at a time.  Divide the dough into 2 equal pieces, form into disks, wrap in plastic wrap and chill until ready to use.

When ready to make your pie, roll out one disk of pie dough to fit your pie plate, then set aside while you make the cinnamon roll top crust.

Roll out the second disk of dough large enough to fit the pie plate.  Spread the butter over the rolled out dough.  In a small bowl, mix together the sugar and cinnamon, then sprinkle over the buttered dough.  Tightly roll up the pie dough like a cinnamon roll.  Trim about an inch or so off of both ends to make it even.  Cut the cinnamon roll log into 1/2 inch thick slices.  Place the slices cut side down in a tight circle on top of a piece of waxed paper dusted with flour.  Lightly dust the top with more flour, then gently roll out into a circle to fit the top of the pie plate and cover the filling.

Place your desired filling in the bottom crust in the pie plate, then very carefully holding the wax paper, flip the cinnamon roll crust over on top of the filling and gently peel off the wax paper.  If the cinnamon roll pieces separate slightly, it's okay.  Roll the overhanging edges together and crimp.  Bake as directed for your pie filling, covering the pie with tin foil if it browns too quickly.

Enjoy!  -Cardamommy