INFUSED PIE CRUST

Written By Alexis Bayoud-Johnson

WITH CANNA BUTTER

MADE WITH LOLO FLOWER

The holidays are all about good food, good friends, and good flower, and this November, we’re taking “baked goods” to a whole new level. With just a little Lolo magic ✨ you can make a buttery, flaky infused pie crust that’s perfect for your favorite seasonal desserts. Whether it’s pumpkin, apple, or pecan, this crust delivers flavor and fun in every bite.

Step 1: Decarb Your Lolo Flower

Before infusing, you need to activate your THC through decarboxylation, aka, decarb.

What You’ll Need:

  • 7–10g of your favorite Lolo flower

  • Baking sheet

  • Parchment paper

Instructions:

  1. Preheat your oven to 240°F.

  2. Break your flower into small pieces (don’t grind too fine).

  3. Spread evenly on parchment paper and bake for 30–40 minutes, stirring halfway.

  4. Once cooled, your flower is ready for infusion.

Step 2: Make Lolo Canna Butter

Now it’s time to transform your decarbed Lolo into rich, aromatic canna butter.

What You’ll Need:

  • 1 cup unsalted butter

  • 1 cup water

  • 7–10g decarbed Lolo flower

Instructions:

  1. Melt the butter and water together in a saucepan over low heat.

  2. Add your Lolo flower and simmer gently for 2–3 hours, stirring occasionally

  3. Strain the mixture through cheesecloth into a jar, squeezing out every drop.

  4. Chill until solid, you just made your own Lolo-infused butter.

Step 3: Make the Infused Pie Crust

Here’s where the real fun begins.

What You’ll Need:

  • 2 ½ cups all-purpose flour

  • 1 tsp salt

  • 1 cup Lolo canna butter

  • 6–8 tbsp cold water

Instructions:

  1. In a large bowl, mix flour and salt.

  2. Cut in your canna butter until crumbly.

  3. Add cold water one tablespoon at a time until the dough comes together.

  4. Chill for 30 minutes, then roll out and use for your favorite pie recipe.

Step 4: Bake, Cool, and Enjoy!

Bake your pie according to your recipe, let it cool, and enjoy responsibly. Edibles take 45–90 minutes to kick in, so start slow and savor the flavor.

Pro Tips:

  • Try Lolo’s Double Cherry for a dessert-perfect strain.

  • Store leftover canna butter in the fridge for up to a month.

  • Keep your dosage mild if you’re serving to friends. Sharing is caring, but so is knowing your limits.

This November, stay baked, stay thankful, and keep it Lolo.

Alexis Bayoud-Johnson
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