Pie Crust Pinwheels
Maria Provenzano shows us how to prepare for a classic Christmas cookie exchange a Pie Dough Pinwheel cookie recipe.
Pie Crust Pinwheels
Seasonal Event:

Around the House - Pie Dough Pinwheel Cookies - Home & Family
  • 1 9-inch round of pie dough (see recipe below, or use store bought)
  • 1/2 cup sugar
  • 1 tablespoon of cinnamon


  • 3 cups flour
  • 1 cup cold unsalted butter cut into small cubes (organic is best)
  • 1 tablespoon white vinegar
  • 1 whole egg (cold)
  • 4 tablespoons cold water


  1. In a small bowl combine the sugar and cinnamon
  2. Roll the cold dough onto a floured surface to desired thickness...1/4 inch is good.
  3. Sprinkle with cinnamon and sugar mixture. Simply use enough to cover the dough leaving out the perimeter slightly.
  4. Tightly roll the dough.
  5. Cover with plastic wrap and refrigerate for at least 15 minutes
  6. Unwrap the dough and cut into about 1/2-inch pieces.
  7. Place in a pie pan or on a baking sheet lined with parchment paper.
  8. Bake at 375 degree for about 10 minutes or until slightly golden.


This recipe makes two 9-inch rounds of dough.

  1. Measure out the flour into a food processor.
  2. Add in the cold cubes of butter
  3. Process until crumbly. About pea size pieces are good. If you are using your hands make sure to work extra fast because your hands are warm, and they will melt the butter.
  4. Combine vinegar, egg, and cold water.
  5. Add the wet ingredients to flour mixture whole food processor is running. If you are using your hands you can pour with one hand and stir with the other.
  6. Process only until dough forms a ball.
  7. Separate dough in half. Using plastic wrap, flatten into two disks.
  8. Refrigerate for at least 20 minutes... I recommend about an hour.
  9. Roll out to desired thickness... Ours was about 1/4 inch.
  10. Make sure that you are rolling your dough out on a well-floured surface.
  11. Wrap the dough around the floured rolling pin to make the transfer to the pie plate easier.
  12. Fold the overhang under and pinch together
  13. Then use your fingers to pinch the ends for the ripple design.
  14. I recommend putting the pie dough into the refrigerator for at least 15 minutes before baking.
  15. If you are blind baking, make sure to cover the pie with aluminum foil and some sort of weight. Normally we use dried beans, but we didn't have any around, so we used pasta. It worked out fine!
  16. Bake at 375 degrees with the foil and weight on it for 7 minutes.
  17. Remove the weight and foil and bake for another 7 minutes or until slightly golden.
  18. Blind baking ensures that your crust doesn't get soggy. Not all recipes call for this so it may vary depending on your filling.

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