Pie Crust

1. In bowl of food processor fitted with steel blade, add flour, salt, sugar. Pulse to blend few seconds. Add chilled cubed butter, pulse until flour becomes pea sized, short pulses works best until it begins to form.
2. Add ice water one tablespoon at a time. Pulse short intervals until dough begins to form a ball around the center of the bowl. Keep pulsing until the dough cleans the sides of the bowl. It will form together. Remove dough from bowl of food processor. Flatten into a disc, wrap in saran wrap and chill 30 minutes.
3. In small bowl, mix ground cinnamon and sugar together, set aside. Mix one egg and 1/2 teaspoon water together in small custard cup, for egg wash, set aside.
4. Weaving Crust: Remove from refrigerator, roll dough on floured surface with rolling pin, into a 10″ x 12″ rectangle, 1/4″ thickness. With pizza wheel and ruler, or sharp knife, cut vertical 1/2″ strips. Separate the strips so they are not touching each other.  Line a baking sheet with parchment paper.
5. Preheat oven to 375 °F.
6. Place 6-vertical  1/2″ strips side by side on parchment paper baking sheet. Fold three strips using every other strip to the middle of each strip. Position one 1/2″ long strip horizontally next to the folded strips, unfold three strips over the horizontal strip. Repeat this process until a tightly formed weave is created. Once entire strips are woven, flour the 4″ cookie cutter and cut out rounds.  You should be able to get 6 rounds per pie crust recipe, making 3 double stacked desserts. See King Arthur flour video on how to weave if needed.
7. Brush each woven crust round with egg wash, sprinkle with ground cinnamon and sugar mixture. Bake at 375° F for 8-10 minutes or until golden brown. Remove from oven and cool before filling.

Make Whipped Cream right before serving. In small mixing bowl whip chilled whipped cream with whisk attachment until soft peaks begin to form, add confectioner’s sugar and extract, whip on high speed to form stiffer peaks.

Assemble Berry Shortcakes 

Place one woven side up crust on individual dessert plate, fill with fresh berries, top with second crust, woven side up. Pipe or dollop fresh whipped cream, garnish with fresh berries. Serve immediately. If you want to pipe the whipped cream, fill a disposable piping bag with tip # 1 M, pipe in swirls or as desired.  If you have any cinnamon sugar left over, sprinkle over whipped cream before adding the berry garnish.