https://www.cutoutandkeep.net/projects/cinnamon-swirl-pie-crust • Posted by JJ
You can make this with any pie crust dough. I use a whole spelt and coconut oil version first posted on here: 84thand3rd.com/whole-spelt-pie-crust/ Feel free to vary the spices to suit your filling. I've listed cinnamon and cloves here but ginger, cardamom and allspice would be lovely too. - You could, if you were really inspired, assemble this flat on a piece of baking (parchment) paper and use it as a top crust for a fruit pie!
You can make this with any pie crust dough. I use a whole spelt and coconut oil version first posted on here: 84thand3rd.com/whole-spelt-pie-crust/ Feel free to vary the spices to suit your filling. I've listed cinnamon and cloves here but ginger, cardamom and allspice would be lovely too. - You could, if you were really inspired, assemble this flat on a piece of baking (parchment) paper and use it as a top crust for a fruit pie!
Make a batch of pie crust dough. - Refrigerate 30 minutes.
Roll out dough into a rectangle-ish shape on a piece of baking paper. - Sprinkle rolled dough with spices and rub gently to spread.
Using the paper as a guide, roll up the dough from the long edge. - If the dough is soft, refrigerate it for 15-20 minutes.
Slice the roll with a sharp non-serrated knife into 1/4" rounds. - You will be tempted to bake them like cookies, resist!
Place rounds into your pie pan, pushing together gently and filling any gaps with extra bits of dough.
Blind bake or fill and bake as required for your recipe!