1/4cupcannabis infused butterchilled and cut into small cubes
1/2cupvegetable shorteningsuch as Crisco, chilled
1large eggbeaten with 1 teaspoon water
1tablespooncoarse raw sugaroptional
Place flour, sugar and salt in a food processor and pulse to blend.
Add butter, cannabutter, and shortening to the food processor. Pulse about 20 times or so (see video instructions) until you have coarse crumbs.
Add ice water and pulse about 20 more times. Mixture will look like a lot of dried flour, but will hold together if you press it. Dump contents of food processor onto a clean surface.
Divide mixture in half.
Press each half into a ball.
Place dough ball in the middle of a large sheet of plastic wrap and press into a disc. Chill overnight before continuing. This will give the fats and the flour a chance to meld.
When it’s time to roll, I like to roll between 2 sheets of plastic wrap in order to avoid adding lots of extra flour. That said, flour your rolling surfaces and even the plastic wrap to avoid sticking. Roll the dough disc to about 1/8 inch thickness. There is a video above this recipe that shows you how to do it. Refrigerate or freeze until ready to fill. See the individual pie recipes for filling and top crust instructions.
Before baking, beat egg and water together and brush a light coating over top pie crust. If using a pie from the freezer, do this step after freezing and right before baking. Dust with a sprinkling of coarse natural sugar for a professional look.