Cinnamon Roll Pie Crust
Just made this! A Chocolate Cream Pie in this Cinnamon Roll Crust. Loved every bite!
Cinnamon Roll Pie Crust
Just made this! A Chocolate Cream Pie in this Cinnamon Roll Crust. Loved every bite!
Cooking Instructions
- 1
Gather and Prepare ingrediants.
- 2
Following directions on Pie Crust package, preheat oven.
- 3
In small bowl, beat together Egg White and Water, and set aside.
- 4
Lightly spread Flour on a clean, flat, dry surface to cover area for Pie Crust.
- 5
Unroll Pie Crust on Floured surface.
- 6
Brush melted Unsalted Butter evenly on unrolled Pie Crust.
- 7
Sprinkle ground Cinnamon over Pie Crust.
- 8
Roll up Pie Crust tightly.
- 9
Cut Pie Crust into 1/2 inch individual pieces.
- 10
Press cut pieces of re-rolled Pie Crust into a 9 inch glass pie pan; cover the bottom and sides evenly with no gaps.
- 11
Brush Pie Crust evenly with the Egg White and Water mixture set aside earlier.
- 12
Prepare your pie filling as directed for their instructions (additional ingrediants will be required).
- 13
Pour your pie filling into the pre-prepared uncooked Pie Crust.
- 14
Bake pie as directed for your pie instructions.
- 15
Cool on rack.
- 16
*** If you are making a cream (instant pudding) pie, adjust the order of instructions as follows: Do steps 1-11, 14, 15, 12, 13 (but pour prepared instant pie filling into the cooked pie crust), THEN let cool in refrigerator for one (1) hour before serving.
- 17
Eat & Enjoy!
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
"Cinnamon Roll Pie Crust" "Cinnamon Roll Pie Crust"
Sooo yummy love Cinnamon and Apple together :)
-
Pie dough cinnamon rolls Pie dough cinnamon rolls
yummy O:-) my grandma taught me how to make them
-
-
A Baker's Pie Crust A Baker's Pie Crust
The pie crust recipe in a cookbook I had was too sticky and hard to work, so I adapted it using a crispy biscuit recipe that I had. I used 300 g of medium-strength or all-purpose flour this time. I tried various ratios of flours, but this recipe worked well with all cake flour or 100 g of bread flour + 200 g of cake flour too. I love how this pie stays crispy even the next day. There's no need to fold the crust, plus you only need one bowl.The cream cheese and butter blend better if you work them with your hands, but they do melt with your body temperature. If you use a fork, they blend better with the flour and your hands don't get messy. If you knead it or the cream cheese and butter melt while you're making the crust, the layers won't form properly, so it's best to chill the cream cheese and butter very well beforehand, and to make a crumbly crust quickly. Chilled ingredients will result in the nicest crust when baked. This recipe yields around 8 to 10 mini-pies about the size of your palm, or one double pie crust. If you only need the bottom crust for a pie, use half the listed amounts. Recipe by Koharumama
-
Easy Pie Crust Recipe Easy Pie Crust Recipe
This recipe is different from a traditional pie crust but it yields a rich and flavourful crust that can be used for both sweet and savoury pies. For pie filling ideas, try my fish pie filling recipe.
-
Crisp Layered Pie Crust Crisp Layered Pie Crust
I wanted to make a crisp pie crust for a quiche and finally settled on this recipe after many tries.Chill the ingredients well before use.If you don't use a food processor, follow the steps, and knead the dough well by hand. Recipe by Maria358 -
Perfect Pie Crust Perfect Pie Crust
perfect crust, I have shared this with many people and to buy a crust would be sacrilegious!
-
-
Pretzel Pie Crust Pretzel Pie Crust
We love this sweet, salty and crunchy pie crust. Wonderful with peanut butter and chocolate pies. Check my recipes for my peanut butter pretzel pie : )
-
-
-
Perfect Pie Crust Perfect Pie Crust
http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/Makes enough for three pie crusts.
More Recipes
Comments