Cinnamon Pastry Crust
Elevate your baking game with this aromatic Cinnamon Pastry Crust, a buttery, flaky masterpiece infused with a warm hint of cinnamon that’s perfect for pies, tarts, and beyond. This recipe combines the classic elements of a tender homemade pastry with the subtle sweetness of granulated sugar and the comforting spice of ground cinnamon, creating a crust that's as flavorful as the filling itself. The addition of apple cider vinegar ensures a perfectly tender texture, while chilled unsalted butter adds those irresistible flaky layers. It's easy to make, with just 20 minutes of prep time, and can be customized for single or double-crust recipes. Whether you're crafting a spiced apple pie or a custard tart, this cinnamon-spiced crust is your new secret to show-stopping baked creations.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (cold, cubed)
- 6 tablespoons Ice water
- 1 teaspoon Apple cider vinegar
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, ground cinnamon, and salt until well combined.
Add the cold, cubed unsalted butter to the bowl. Use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter still visible.
In a small bowl, combine the ice water and apple cider vinegar. Gradually drizzle the liquid mixture into the flour and butter mixture, 1 tablespoon at a time, stirring gently with a fork or your hands after each addition. Stop adding liquid as soon as the dough starts to come together but is not sticky.
Turn the dough out onto a lightly floured surface and gently knead it a few times until it forms a cohesive ball. Be careful not to overwork the dough to maintain its flakiness.
Divide the dough into two discs if making a double crust, or leave it as one disc for a single crust. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour to allow the butter to firm up and the flavors to meld.
When ready to use, remove the dough from the refrigerator and allow it to sit at room temperature for 5-10 minutes to become pliable. Roll it out on a lightly floured surface to fit your baking pan.
Use as desired for pies, tarts, or other baked goods. Follow the specific recipe instructions for baking, as this crust is not pre-baked.
Nutrition Facts
Calories |
2948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.0 g | 250% | |
| Saturated Fat | 122.0 g | 610% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 1010 mg | 44% | |
| Total Carbohydrate | 266.0 g | 97% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 25.9 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 338 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
