HOW TO ROLL OUT PIE CRUST RECIPES
PIE CRUST CINNAMON ROLLS RECIPE | ALLRECIPES
My Nana calls these pie crust cinnamon rolls 'crickets'.
Provided by Jason Nieten
Categories Desserts Cookies Filled Cookie Recipes
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 8 pie crust cinnamon rolls
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Mix sugar and cinnamon together in a bowl.
- Roll out pie crust to a 8x12-inch rectangle about 1/8-inch thick. Spread softened butter over the entire rectangle. Sprinkle cinnamon-sugar evenly over the butter. Roll up the dough tightly, starting at a shorter end. Cut roll into 1-inch slices. Place rolls seam-side down on the prepared baking sheet.
- Bake in the preheated oven until golden brown, 20 to 30 minutes. Let rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 172.2 calories, CarbohydrateContent 15.6 g, CholesterolContent 11.4 mg, FatContent 11.8 g, FiberContent 1.3 g, ProteinContent 1.5 g, SaturatedFatContent 4.6 g, SodiumContent 147.6 mg, SugarContent 4.7 g
EASY PIE CRUST RECIPE: HOW TO MAKE IT - TASTE OF HOME
Even novice bakers who shy away from homemade pie pastry can't go wrong with this recipe. It is easy to roll out and produces a tender, flaky crust every time.
Provided by Taste of Home
Categories Desserts
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield pastry for a single- or double-crust pie (9 or 10 inches).
Number Of Ingredients 12
Steps:
- In a small bowl, combine the flour and salt; cut in shortening until mixture is crumbly. Sprinkle with vinegar. Gradually add the milk, tossing with a fork until a ball is formed. Cover and refrigerate for 30 minutes or until easy to handle. , For a single crust, roll out pastry on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions., For a double crust, divide pastry in two portions so that one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions.
Nutrition Facts : Calories 132 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 76mg sodium, CarbohydrateContent 12g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 2g protein.
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