All You Need
- 2 cups (500 mL) flour
- 2 tsps (10 mL) Club House Ground Cinnamon
- 1/2 tsp (2 mL) salt
- 3/4 cup (175 mL) cold shortening or unsalted butter, cut into pieces
- 3 tbsp (45 mL) ice water
Mix flour, cinnamon and salt in large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles pea-size crumbs. Add ice water, 1 tbsp (15 mL) at a time, tossing dough with fork after each addition. Add enough water so that dough comes together. Gather dough into a ball. Flatten into a disk. Wrap in plastic wrap. Refrigerate 10 minutes.
Roll dough on lightly floured surface from centre to edges into a 14-in (35 cm) circle, about 1/8-in (0.25 cm) thick. For easier rolling without additional flour, place dough between 2 sheets of wax paper before rolling.
Carefully place pie crust on rolling pin and transfer to 9-in (23 cm) deep dish pie pan. If using wax paper, carefully peel back 1 sheet of wax paper. Flip crust onto pie pan. Carefully peel off remaining wax paper. Gently press the pie crust onto bottom and up sides of pan. Trim pie crust so that it extends ½-in (1 cm) beyond edge of pie pan. (Reserve any remaining dough to make pie crust decorations, if desired.) Fold under excess pie crust. Flute the edges of the pie crust or press with tines of a fork.