Cinnamon Pastry Shell

This great tasting super-easy pie crust has a slight sweetness making it a perfect pair to Bourbon Derby Pie. Having made this 100’s of times, I strongly recommend using organic butter.  The moleculear structure of organic butter is such that it is much easier to work into pie crust.  Do not pre-cook this pie shell — it melts down the side…

Yield: 1 pastry shell for 9″ pie
Time: 20 minutes + 1 hour in fridge

Ingredients

• 1 1/4 cups flour
• 1/4 cup sugar
• cinnamon to taste
• 1/2 cup (1 stick) butter, chilled
• 1 1/2 tablespoons beaten egg
• 1/2 teaspoon vanilla extract

Directions

1. Combine the flour, sugar, cinnamon and butter in a food processor container and process until crumbly. Add the egg and vanilla in a stream, processing constantly until the mixture forms a ball.
2. Wrap in plastic wrap and chill in the refrigerator for 1 hour.
3. Roll to fit a 9-inch pie plate on a lightly floured surface and fit into the pie plate.

Pairs well with…

• Bourbon Derby Pie

Source: adapted from Splendor in the Bluegrass