1. In the bowl of a food processor combine the flour, sugar, and salt.  Pulse to blend. Spread the unsalted and cannabutter cubes over the flour and pulse again until the dough starts to look like oatmeal. Do not over process.

2. Add the water by two tablespoons at a time and pulse until the dough forms a ball.

3. Divide dough into two equal pieces and press each into a 5-inch disc.  Wrap with plastic wrap. Chill for a minimum of an hour.

4. Crust scraps can be rerolled and cut with cookie cutters.

Chef’s Note: If you want to make a savory crust, leave the sugar out of the recipe and cut the salt in half.  

Berry Hand Pie:

1. Heat oven to 340°F

2. Sprinkle your work surface with flour.  Place the two crusts on the flour and roll gently.  Using a cookie or biscuit cutter create 8 circles from each piecrust.  Keep crust scraps.

3. In a medium bowl combine the berries, sugar, cornstarch, and vanilla.

4. Place a teaspoon or two of the berry mixture in the center of the circles. Next, top with a teaspoon of lemon curd.

5. Top with another circle and crimp to close. Use a fork and press into the edges of each pie.  

6. Brush with the beaten egg, making sure the egg gets into the seams of the mini pies.  Gently press again with the fork. Sprinkle with the sugar.

7. Bake until golden brown, about 20-25 minutes.  

* If you do not want to make the infused crust, add 2 tablespoons melted and cooled cannabutter to the lemon curd.