Snickerdoodle Pie (recipe)

Flaky Pie Dough

1 1/4 c. all purpose flour

4 tbsp cold unsalted butter cut into small pieces

4 tbsp vegetable shortening chilled

1/4 tsp salt

Combine all ingredients in a food processor and pulse several times until mixture resembles coarse meal. With motor running, add 2 tbsp ice cold water and process just until dough forms a ball. Add more water, 1 tsp at a time, if dough is too dry. Press into a disk, wrap in plastic and refrigerate for at least 2 hours and up to 2 days before using.

Snickerdoodle Pie

1 recipe Flaky Pie Dough

1/4 tsp cinnamon and 1 tbsp sugar for topping

1 c. sugar

4 tbsp unsalted butter, melted and cooled

1 1/2 c. buttermilk

4 large eggs yolks

1/4 c. all purpose flour

1 tsp vanilla

1/4 tsp salt

Roll out pie dough on a lightly floured surface into an 11 inch circle. Fit into a 9 inch pie pan and trim edges so they overhang by 1 inch. Fold dough under to create a double thick edge, crimp decoratively. Place in refrigerator to chill while preparing filling.

Preheat oven to 350. Set a rack in the lower third of oven. Line a baking sheet with foil and set it in the oven to preheat. In a small bowl combine cinnamon and sugar topping. Set aside.

In a large bowl, whisk together melted butter, buttermilk, egg yolks, flour, vanilla, salt, and remaining sugar. Pour into chilled pie shell. Sprinkle with cinnamon sugar.

Set pie on preheated baking sheet and bake for 20 minutes at 350. Without opening oven...reduce temperature to 325 and bake an additional 20 minutes until pie is set, puffed, and golden. Let cool on a wire rack.