Photography By Bruce Wolf
Here, Laurie Wolf teaches you how to make cannabis-infused pie. Laurie + MaryJane is a family-owned and operated business, serving the state of Oregon since 2015. We are proud to produce the very best in small-batch, cannabis-infused edibles. Our award-winning products are handcrafted and rigorously tested to ensure delicious and consistently dosed baked goods for the Oregon community. The company’s founder, Laurie Wolf, named “the Martha Stewart of Marijuana Edibles” by The New Yorker is an advocate in the edible community, four-time cannabis cookbook author, and contributor to several popular cannabis publications.
As a pot and pie lover, cannabis-infused crust is a game changer. There are other ways to infuse a pie, which will be included with each recipe, but if you are up to making a crust from scratch, this recipe rocks. Extra bits of pie dough is great for decorating, (see little cannabis leaves on top of the hand pies), or eat after you sprinkle them with cinnamon sugar and bake until golden brown. Get in touch at Laurie@LaurieandMaryjane.com if you are interested in more recipes.
Cannabis-Infused Pie Crust:
Makes 2 10-12” crusts.
2½ cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
2 sticks unsalted butter, very cold and cut in cubes
½ stick cannabutter, very cold and cut into cubes
4-6 tablespoons ice water
Learn how to make cannabutter here.
Berry Hand Pie:
Makes 8 4-inch hand pies
Flour for dusting
2 infused piecrusts*
1 cup chopped strawberries
¼ cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla
½ cup lemon curd*
1 egg, beaten
Sugar for sprinkling is optional.
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.
Add the water by two tablespoons at a time and pulse until the dough forms a ball.
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.
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:
Heat oven to 340°F
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.
In a medium bowl combine the berries, sugar, cornstarch, and vanilla.
Place a teaspoon or two of the berry mixture in the center of the circles. Next, top with a teaspoon of lemon curd.
Top with another circle and crimp to close. Use a fork and press into the edges of each pie.
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.
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.