Bake at 225*C by itself, 275*C with filling.
Yields 12 to 16 slices.
Make 2 batches for a 2 crust pie.
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup cannabutter, chilled and diced
1/4 cup ice water
1 – In a large bowl, combine flour and salt. Cut in butter until mixture
resembles coarse crumbs.
2 – Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap
in plastic and refrigerate for 4 hours or overnight.
3 – For single crust pie, roll dough out on a floured surface to fit a 9″
pie plate. Place crust in bottom of pie plate. Press the dough evenly into
the bottom and sides of the pie plate. Press your thumb along the edge of
the pie plate to make a pattern, then cut off the excess. Fill with your
4 – For two crust pie (as shown), roll dough out on a floured surface to fit
a 9″ pie plate. Place crust in bottom of pie plate. Press the dough evenly
into the bottom and over sides of pie plate. Fill with your favourite
filling. Take a second ball of dough and roll it out on a floured surface.
Cut into 1″ strips. Lay the strips over the pie, forming a basket weave
pattern. Press thumb along the edge to form a pattern and cut off excess.
Brush the top with beaten egg to varnish.
5 – Bake crust by itself no filling for 20 mins at 225*C or until just
cooked. Bake filled and 2 crust pies for 30 to 40 mins at 275*C or until
top of crust is golden brown. Set to cool in a window or where there’s a
breeze if you can, watch out for the neighbour’s dog or he’ll snatch it from