Use this cannabutter pie crust recipe to add extra zing to your favorite fall pies!

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Oh, how we love fall in Michigan. Along with the crisp air, cool nights, fluttering leaves and bright orange pumpkins, one of the things we’re most grateful for about Michigan’s changing seasons is the return of PIE every Fall!

In fact, we’ve rarely met a pie we didn’t like … maybe because we love cooking pie crust with cannabutter!

It’s an easy way to add a pinch of cannabis magic to any of your favorite pie recipes – and we love how versatile it is! We also love how it leaves your favorite fillings unchanged … so your favorite savory fillings still taste like your favorites!

What’s more, for those who prefer not to imbibe, it’s easy to eat just the filling (would anyone really do that?). Here’s a simple recipe you can use to make cannabis pie crust to use throughout the fall and winter baking seasons. 

It does require making cannabutter first, and you can find our own Patient Advisor Jamie’s recipe for that (plus fruity crisped rice treats) here. Once your cannabutter is done, here’s how to use it to make a delectable pie crust:

Cannabutter crust recipe

What you’ll need (besides your cannabutter!):

  • Metal or glass pie pans – one for each bottom crust (this recipe makes two crusts, two bottoms or a top and a bottom)
  • A large mixing bowl
  • A wooden spoon or spatula
  • A rolling pin
  • An electric mixer
  • A paring or steak knife
  • Additional items if you are pre-baking your crusts:
    – Pie weights or dried rice, dried beans, or white sugar to weight your crust
    – Heavy duty aluminum foil 

 

Ingredients (we told you this was easy!):

  • 2 ½ cups sifted white all-purpose flour
  • ½ cup semi-solid shortening
  • ½ cup cannabutter
  • 5 tablespoons of cold water

 

Directions: 

  1. Cream together the shortening and cannabutter in your mixing bowl with your electric mixer until well blended. 
  2. Slowly start adding the flour, mixing in a half cup or so at a time until incorporated before adding more. By the time you’re through, the dough will be too thick to use your mixer, so …
  3. Grab your wooden spoon or spatula (or just use your hands) and add one tablespoon of icy cold water at a time until the dough reaches the perfect texture and consistency – not too sticky, not too crumbly, just wet enough to hold together without dry flour pockets in it.
  4. Sprinkle a little flour over a clean, flat surface and separate your dough into two equal portions.
  5. One at a time, flatten the dough halves on the floured surface and then start rolling until your dough is an even thickness and big enough to cover the bottom and sides of your pie pan, with a little hanging over the edges. HINT: rub a little flour on your rolling pin if the dough begins to stick as it warms up! 
  6. Carefully set each crust into a pie pan and press lightly on the bottom and up the sides. If there is any excess hanging over the edge, use your paring knife to trim it off evenly. 

For prebaked crust:

Some pie recipes require a previously crisped crust. If your favorite pie isn’t one of them, skip to the next section.

To crisp your pie crust in advance, try popping your pie crusts in the freezer for an hour prior to baking; it will help avoid slumping sides. This is a good time to make the filling!

When ready to bake your crusts, preheat the oven to 350 degrees. About 10 minutes before you want to put your crusts in the oven, cut two sheets of heavy aluminum foil large enough to line the insides, then take the crusts out of the freezer and lightly shape the foil to line the bottom and sides of each crust. It doesn’t matter how tall it gets, so don’t worry about trimming the foil off. 

Then fill the crusts with your selected weights – pie weights, dried rice or beans, or white sugar – to prevent the crust from separating and forming air bubbles while baking. 

Bake for 45-50 minutes for a pie that will require further baking, and an hour to an hour and fifteen minutes for a pie you won’t bake any further. 

For crust that cooks with the pie:

Follow the pie recipe directions for temperature and cooking time. Don’t forget to cover the edges of your crust with aluminum foil after 10 to 15 minutes of baking to prevent the highest parts of the crust from over-baking. 

 

Invite some friends over, celebrate, and enjoy!

Feel like bragging? Take a photo of your favorite pie made with this cannabis pie crust recipe and tag us on Facebook or Instagram (@ccydesign.mi)  You never know who you may inspire to cook up something new this Fall season!

We would love to know what you think. Please comment on either or Facebook or Instagram.

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