How to Roll Out a Pie Crust

I’ve had trouble rolling out pie crusts and have been interested in helping people with this skill after mastering it. So, I am going to try and help explain the process to the best of my ability. Mainly to make it easier for people and explain the process to those struggling.

You will need a rolling pin, a pie pan, a baking tray, an optional bench scraper, your dough and some flour. After making your pie crust recipe, I used America’s test kitchen recipe from their book Perfect Pies and let it chill in the refrigerator for 30 minutes. Once done, let your dough sit on the counter for ten minutes to let it thaw, and flower your countertop to prevent it from sticking. When ready to roll out your dough, flour the top with your hands, as shown in the video. Working from the middle out, roll your pie dough out in one direction, as seen in the video.

Once your pie dough is about 1/4 of an inch thick and more significant than your pie pan, flour it and gently scrape it off the counter. Then, place the pie crust in quarters in your pie pan. Unfold the pie crust and work it into the pan edges until it lays flat. Then, put it on a tray and place it back in the cooler until ready to fill it or chill it for 30 minutes. Then, blind-bake it for 25-30 minutes, depending on the recipe.

One of the main issues when rolling out your pie crust is the pie crust cracking. When that happens, just put the pie crust back together and SHOW IT WHO’S BOSS! Another issue that may come up is that the pie crust is too thin. At that point, you would start again because there is not much you can do to fix the problem. To make rolling out your pie crust easier, there are pie crust bags that you flour and put in before rolling out your crust, making it a perfect circle.