Go Back
Print
Spiced Cranberry Apple Pie with spiced all-butter pie crust raw in a ceramic dish with braided lattice crust and rose designs, centered, surrounded by apples, cranberries, cinnamon sticks, and a red tea towel. Sugar with Spice Blog

Spiced All-Butter Pie Crust

A festive twist on a classic, spiced all-butter pie crust is perfectly crisp and flaky. Creates 2 single crusts or 1 double crust.

Course Dessert
Cuisine American
Keyword Pie Crust
Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour 15 minutes
Servings 8 people

Ingredients

  • 2 1/2 cups Pastry or All Purpose Flour*
  • 1 tsp ground Cinnamon
  • 1/2 tsp ground Cardamom
  • 1/2 tsp ground Nutmeg
  • 16 tbsp Unsalted Butter cold, cut in cubes
  • 1 tsp Salt**
  • 1/2 cup Vodka or Ice Water keep very cold

Instructions

  1. Keeping them chilled, cube your 2 butter sticks. Set aside in the fridge to remain cold.

  2. Combine your dry ingredients. If you are adding spices, lower the flour content by about 2 tablespoons. Whisk together flour, salt, and spices.

  3. Add in the butter cubes. Mix with your hands or a food processor to desired consistency. The dough should be very crumbly, mostly pea-sized or smaller with a few larger chickpea-sized chunks of butter. (See above photo for reference.)

  4. Add in your cold liquid one tablespoon at a time. (You may not use all of it.) Stir the dough with a fork or toss with your hands to mix. The dough is ready when it comes together when pressed. It should NOT be sticky or wet. When you pull the dough apart, it should break easily, but not crumble to pieces. (See photo above for reference.)

  5. Separate the dough in half, one slightly larger than the other. Press into flat disks and wrap in plastic wrap.

  6. Chill in the fridge for 30 minutes to 1 hour or over night.

  7. Remove from the fridge 10-15 minutes before rolling.

  8. Roll out to 1/4 inch thick and place in your pie dish. Blind bake if necessary. Create designs with any excess dough.

Recipe Notes

*reduce the flour by 2 tbsp if you are adding spices, for regular all-butter pie crust, leave the ratio as is.

**I usually use less than 1 tsp because I prefer less salt in my crusts. You could get away with 1/2 tsp.