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DIY Recipe: Versatile Cannabis-Infused Pie Crust

DIY Recipe: Versatile Cannabis-Infused Pie Crust

by HelloMD

A year ago


Articles

DIY Recipe: Versatile Cannabis-Infused Pie Crust

by HelloMD

A year ago


DIY Recipe: Versatile Cannabis-Infused Pie Crust

There are few things more festive than a beautiful, homemade pie. This year, take your pie creations to the next level with this incredibly easy and tasty cannabis-infused pie crust. This pie crust is versatile; you can add any type of sweet or savory filling you like. Here we share a few of our favorite pies to try this holiday season.

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As always with homemade marijuana edibles, be cautious about dosing, and make sure you label infused food items clearly. If you have children or pets in the home, keep edibles in a childproof container and out of reach.

RELATED: HOW TO MAKE CANNABUTTER

Cannabis-Infused Pie Crust

** Ingredients (makes 2 uncovered pie crusts, or one covered pie crust): **

  • 2 cups all-purpose flour, sifted (gluten-free options will work!)
  • 1 tsp salt
  • 2/3 cup cannabis butter
  • 5–7 tbsp cold water

** How To **

Combine flour and cannabutter into a mixing bowl. Use a pastry cutter, kitchen shears or just a knife to cut the butter into the flour. Add salt and water, mix until the dough is formed. If using immediately, roll the dough flat on a lightly floured surface. If you’re making your pie later, wrap the dough tightly with plastic wrap and leave in fridge. Dough will last up to 24 hours chilled.

Classic Savory Option: Chicken Pot Pie

** Ingredients **

  • Cannabis-infused pie crust dough
  • 2 cups peeled potatoes, diced
  • 1 3/4 cups sliced carrots
  • 1 cup butter, cubed (non-infused)
  • 2/3 cup onion, chopped
  • 1 cup all-purpose flour (gluten free works)
  • 1 3/4 tsp salt
  • 1 tsp dried thyme
  • 3/4 tsp fresh ground pepper
  • 3 cups chicken broth
  • 1 1/2 cups milk (non-sweetened nut milk works)
  • 4 cups cubed chicken, cooked
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 egg white

** How To **

Cut the pie crust dough into two pieces and roll them out between two pieces of lightly floured parchment paper. Put one piece of rolled dough into a 9-inch pie pan with about 1/2 inch of dough overhang. Use your fingers to pinch the overhang around the edge of the pan and brush the dough with the egg white. Let the dough chill in the freezer for 20–30 minutes.

Preheat the oven to 425 degrees F. Place potatoes and carrots into a large saucepan with water and bring to a boil. Once boiling, reduce the heat and cook covered for 8¬–10 minutes or until the potatoes are soft enough to be pierced with a fork. Then drain completely.

In a large skillet, heat the butter on medium-high heat and add the onion. Cook until tender, stirring frequently. Add flour and seasonings until blended. Gradually, stir in the chicken broth and milk and bring to a boil. Stir constantly for 2 minutes or until thickened. Then, add the chicken, peas, corn, and potato and remove from heat.

Pour the mixture into the pie crust and cover with the second rolled-out piece of piecrust. Gingerly use a knife to create 3–4 vent holes at the top. Brush the top of the piecrust with the remaining egg white and cover with loose-fitting foil.

Bake the pie for 30–40 minutes on the middle rack, or until the crust is browned. Let the pie sit for 15 minutes before enjoying.

Vegetarian Savory Option: Chickpea Pot Pie

** Ingredients **

  • Cannabis-infused pie crust dough
  • 1 tbs grapeseed oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 3 celery stalks, chopped
  • 2 medium carrots, diced
  • 6 cups vegetable broth
  • 2 cups corn kernels
  • 15 oz can of chickpeas, rinsed and drained
  • 2 tbsp dried sage
  • 1 tbsp dried marjoram
  • 2 bay leaves
  • 1 tbsp fresh rosemary, chopped
  • 2 tbsp cornstarch
  • 4 oz cream cheese
  • ½ cup grated Parmesan cheese
  • 2 cups green beans
  • 2 cups peas
  • 1 egg white

** How To **

Cut the pie crust dough into two pieces and roll them out between two pieces of lightly floured parchment paper. Put one piece of rolled dough into a 9-inch pie pan with about 1/2 inch of dough overhang. Use your fingers to pinch the overhang around the edge of the pan and brush the dough with the egg white. Let the dough chill in the freezer for 20–30 minutes.

Preheat the oven to 375 degrees F. Cook onion in grapeseed oil over medium heat for 15 minutes, or until browned. Mix in garlic, carrots, and celery and let cook for 5 minutes. Pour in 5 cups of vegetable broth, corn, chickpeas and all spices. Reduce the heat to a simmer and cook for 30 minutes.

In another bowl, whisk together the cornstarch, flour and remaining cup of vegetable broth. Once combined, add this mixture plus the cream cheese and Parmesan cheese to the simmering vegetable mixture. Remove from heat and let cool.

Once cooled, add the green beans and peas (do not add sooner or these items will be overcooked) and pour mixture into the pie crust. Cover with remaining rolled pie crust and use a knife to gingerly cut 3¬–4 ventilation holes, brush the top piecrust with the remaining egg white, and cover the pie with loose fitting foil.

Bake the pie for 30–45 minutes on the middle rack, or until the crust is browned. Let the pie sit for 15 minutes before enjoying.

Dessert Option: Chocolate Chunk Pecan Pie

** Ingredients **

  • Cannabis-infused pie crust dough
  • 1 1/3 cup pecans, chopped
  • 4 oz bittersweet chocolate
  • 1 cup sugar
  • 3 large eggs
  • 3/4 cup dark corn syrup
  • 1 tsp vanilla extract
  • 1 egg white
  • 1/4 teaspoon salt

** How To **

Roll out chilled pie crust dough between two pieces of lightly floured parchment paper. Put dough into a 9-inch pie pan with about 1/2 inch of dough overhang. Use your fingers to pinch the overhang around the edge of the pan and brush the dough with the egg white. Let dough chill in the freezer for 20–30 minutes.

For the filling, toss the chopped pecans and chocolate into a small bowl. In a different bowl, whisk sugar and 3 eggs together, then mix in melted butter (non-infused), corn syrup, vanilla and salt.

Remove the chilled pie crust from the freezer and add half the pecan and chocolate mixture as a bottom layer, then half of the liquid mixture on top. Repeat layers until both types of filling are gone.

Bake at 350 degrees F until crust is browned and filling has set, about 1 hour.

Photo Credit: Annie Spratt

If you’re new to cannabis and want to learn more, take a look at our Cannabis 101 post. HelloMD can help you get your medical marijuana recommendation; it's easy, private and 100% online.

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