Easy Cinnamon Pie Crust

Before you begin, take a small amount of water (1/4 cup or so) and drop an ice cube down into it so it’ll get properly chilled before use.

In a large mixing bowl, combine shortening with flour, salt, baking powder and cinnamon; cut together until well-mixed and crumbly.

Start adding the chilled water one tablespoon at a time to the dough. After 2 or 3 spoonfuls, begin kneading the dough by hand, using additional water only sparingly. You shouldn’t need more than 5 tablespoons at the absolute most.

Once you can get the dough into one big lump that won’t easily fall apart on you, divide it into two portions and lay one on a floured surface. (Keep the other half covered with damp paper towel until needed.) Flour hands and rolling pin before flattening dough to about 3/16″ thick.

*If you’re afraid of transferring the dough, you can use this easy trick: Flour a piece of waxed paper, secure the edges to your countertop here-and-there using tape, and roll out the dough on the floured paper. Grease and flour a lightweight pie pan and invert it over the crust. Flip the pan over with the crust on top, and then peel back the waxed paper that’s now on top. Perfectly centered, and no one will ever have to know you “cheated.”

Note: Never roll a pie crust from one end to the other; always begin in the center of the ball and make short, brisk movements outward, then lift pin to return it to the center “starting point” for the next stroke. It’s helpful to continually use your fingertips to seal up cracks on the outside of the perimeter of the dough as you roll it out uniformly.

Repeat method with the second lump of dough.

Fill crusts and bake as needed according to pie recipe, or using the following rule: 20 minutes at 350 degrees F for a prebake (meaning pie will then be filled and baked further) OR 30-35 minutes at 350 degrees F for a completely baked crust that won’t be returning to the oven.