Cinnamon roll pie crust puts a brilliant spin on the late-summer pie season
Pie crust is notoriously tedious to make. Icy hands, sifted flour, butter or shortening... the variables and difficulties just go on and on.
That's why cinnamon roll pie crust is the crust of the future (though its internet presence dates back to 2014).
Cinnamon roll pie crust is store-bought pie crust rolled out, layered with cinnamon sugar and then rolled back into a cylinder. Slice the cinnamon spirals into discs, flatten them into a pie crust and make the prettiest pie crust you ever did see.
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This crust hack hits the trifecta of viral foods: it's dessert, it's photogenic and it's a hybrid.
Nectarines and blueberries be damned. The star of this late-summer pie season may just be the crust.
Sarah Spigelman Richter is a contributor to Mashable's Food channel. Sarah covers everything edible, from the food industry to D.I.Y. recipes. She was previously the community manager for Tastemade NYC and her writing has been seen on The Today Show's food blog, Refinery 29, the Food Network, and Gothamist. She has also developed recipes for Tabasco and other nationally recognized brands and has blogged for 5 years at "Fritos and Foie Gras." Sarah is obsessed with "Orphan Black" and chili-cheese Fritos and is still depressed that Loehmann's closed.
