Cinnamon Buttery Crust

1. 1

   To Make By-Hand:

2. 2

   In a large bowl, mix the drys together.

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   Cut in the fats with a pastry blender, your fingers, or 2 knives until coarse crumbs form.

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   Stir in the liquids just until a dough forms.

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   To Make in the Food Processor:

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   Process The Drys in the processor bowl for 2 seconds to mix.

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   Add The Fats and pulse until coarse crumbs form.

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   With the motor running, pour The Liquids through the feed tuba.

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   Process for 30 seconds more or just until a dough forms.

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    Chill 30 min.

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    Shape, then freeze 15 min.

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    To Partially Bake: Bake at 400F for 8 to 10 min

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    To Bake Completely: Bake at 400F for 15 to 18 min

* Per serving · 4 servings · Values may vary.

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