This infused pie crust recipe will elevate your dessert game.

According to the experts at San Diego’s March and Ash cannabis dispensary, cannabis is an extremely versatile plant, and one easy way to unlock its powerful effects is through baking with cannabutter. Butter that has been infused with cannabis flower, also called “cannabutter,” is a simple do-it-yourself way to prepare edibles at home. Cannabutter has many uses in cooking, including cookies, sandwiches, desserts, and pasta. Scroll down for a recipe to make your own cannabutter, which can then be incorporated into a pie crust recipe for the holidays … or really any time that’s appropriate for pie, which is the same as saying any time at all.

Cannabutter

Makes about 16 servings

Recipe from March and Ash / marchandash.com

I N G R E D I E N T S

• 10 grams flower
• 1 cup unsalted butter

 

I N S T R U C T I O N S

• Preheat the oven to 245°F.
• Place 10 grams of flower on a parchment-lined oven tray. Bake for 40 minutes. Rake the flower after 15 minutes to ensure even heating.
• Coarsely grind baked bud into a slow cooker set to low (under 200°F). Add 1 cup of unsalted butter, stirring the mixture every 15 minutes. Cook for 3 hours on low.
• Allow to cool for a few minutes, and strain into jar or container using cheesecloth and funnel. Refrigerate until ready to use in recipe.

POTENCY

The exact potency of made-at-home cannabutter will depend on many factors. No two batches will be exactly the same. You may want to test your final product by spreading ¼ teaspoon on some toast and wait two to three hours to see how that batch affects you. Use that as a dosage barometer and increase or decrease the amount used in each recipe as desired.

Pie Crust

Makes 1 pie crust

I N G R E D I E N T S

• 2 cups all-purpose flour
• 1 teaspoon salt
• 2⁄3 cup cannabutter
• 5–7 tablespoons cold water
• Egg white

I N S T R U C T I O N S

• Combine flour and cannabutter into a mixing bowl. Use a knife to cut the cannabutter into the flour.
• Add salt and water, mixing until a dough forms. If not using immediately, wrap the dough tightly in plastic wrap and store in the fridge for up to 24 hours.
• If ready to make your pie, roll out dough on a flat surface, between two pieces of lightly floured parchment paper.
• Shape into a 9-inch pie pan, leaving a half inch of dough overhanging. Pinch overhang around edge of the pan and brush the dough with the egg white. Let chill in the freezer for 30 minutes.
• Fill your pie with your favorite filling: pumpkin, apple, pecan, or even a refreshing fruit blend— baker’s choice.