We’ve just finished Thanksgiving, but the season of baked goodies is not over yet. While we were looking at recipes on the web, we came across this pie crust with a real “Wow!” factor. And even better? You make it using a refrigerated pie crust from the grocery store! It seems like a shame to cover up those sweet swirls with pie filling, but we’re willing to do what needs to be done if we get pie.
This recipe, and the mouth-watering photo, comes to us courtesy of PureWow!
1 package pie crust
4 tablespoons butter, melted
½ cup brown sugar
2 teaspoons cinnamon
½ teaspoon pure vanilla extract
1. On a lightly floured surface, roll out the pie crust a few times to even it out to about ½-inch thickness.
2. In a small bowl, mix the butter with the sugar, cinnamon and vanilla extract to combine. Spoon the mixture into the center of the crust. Use a spatula to spread it evenly over the entire crust.
3. Starting with the side closest to you, roll the crust into a tight spiral. Cut the finished spiral into ½-inch-thick pieces.
4. On a lightly floured surface, use a rolling pin to roll each piece into a ¼-inch-thick round. Place the pieces in a pie plate, overlapping them slightly and pressing to seal. (If the pieces aren’t sticking together well, use a little water to help “glue” them.)
5. Continue placing rounds of dough in the pie plate until the entire plate is full; trim any excess hanging over the edge. Use the tines of a fork to press indentations all around the edge. Chill the crust well before filling and baking, and bake according to your preferred pie recipe.
For filling, pumpkin, apple, or chocolate are natural choices for this crust, but we bet there are plenty of others! PureWow suggests this Pumpkin Pie with Cinnamon Roll Crust. If you give this swirly crust a try, please let us know how your pie turns out. (We do think that if you chill this crust really well, you could flip it out and use it as the top crust for a two-crust pie, and then your handiwork would be on view!)
Happy Baking and Stitching!