"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

PIE CRUST CINNAMON WHIRLS - Gloria Beresford Combs Recipe

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This recipe for PIE CRUST CINNAMON WHIRLS - Gloria Beresford Combs, by , is from SISTERS' HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, September 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. Flour
1/2 tsp. Salt
1/3 c. + 1 Tbsp. Shortening
2-3 Tbsp. Cold Water

3 Tbsp. Butter, softened
1/2 c. Sugar
1 tsp. Cinnamon

Directions:
Directions:
Measure flour and salt into bowl. Cut in shortening thoroughly. Sprinkle in water mixing until all flour is moistened and dough almost cleans side of bowl. [1-2 Tbsp of water can be added if needed]. Gather dough into ball; shape into flattened round on lightly floured board. Roll dough in rectangular shape about 1/4" thick. Spread butter on pie crust. Mix sugar and cinnamon and sprinkle on top of butter. Roll up crust lengthwise and seal ends. Cut in 1" slices and put slices on cookie sheet. Bake: 400 Time: 15-18 Minutes

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 Minutes
Personal Notes:
Personal Notes:
You can use leftover pie crust after making a pie but you won't get as many pieces. This is a great snack anytime.

 

 

 

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