How to Roll Out a Piecrust
WHAT YOU NEED
- pie dough
- rolling pin
- pie plate
Flour your rolling surface and rolling pin
Place a well-chilled piece of dough shaped into a disk onto a floured surface. Dust the rolling pin and your fingers with flour to prevent sticking.
Roll out the dough, rotating the dough as you go
Applying even pressure, press your rolling pin into the dough, rolling away from you and back. Rotate the disk as you go, and flip it over occasionally, to create an even circle. When the dough starts to feel sticky, apply a light dusting of flour. When the dough is a little less than a quarter of an inch thick, place your pie plate in the center of the dough, face up, to check that the dough you’ve rolled out is large enough to fit the dish.
Transfer the dough into the pie plate
Flip the rolled dough in half toward you, creating a half-moon shape, and lift it over the plate. Set it down so that it covers half the plate; then open it so it forms a circle again and covers the entire pie plate.
Press the dough into the pie plate
With your fingertips, gently push the pie dough into the bottom and sides of the plate.
Trim the edges
Use a scissor to cut any extra dough along the edge, leaving a 1/2-inch border. Fold the edge of the dough underneath itself so that it creates a thicker, 1/4-inch border that rests on the lip of the plate.
Crimp the edges
Create a patterned edge by pressing the thumb of one hand against the edge of the dough from the outside of the dish while gently pressing with the thumb and forefinger of the other hand from the inside. Rotate the pie plate until you’ve completed the pattern along the entire edge.
Tip: Bake the crust right away, or refrigerate or freeze it for later use.