Don’t be intimidated by making or Rolling Out Pie Crust any longer! This easy tutorial will show just how easy homemade pie crust can be!
Rolling out Pie Crust
Many people are intimidated by making their own pie crust, but it really doesn’t have to be scary. Rolling out pie crust is actually very simple, and in my opinion, no more complicated than rolling out cookie dough!
The biggest misconception is that you have to roll out pie crust into a perfect circle. In reality, it doesn’t matter how round it is, as long as it’s big enough to fill your pie dish with some over hang.
If you’re still having some doubts about rolling out pie crust, here’s a step by step tutorial to make rolling out pie crust a breeze.
How To – Rolling Out Pie Crust Tutorial
1. First make a batch of pie crust. If you’re looking for a really easy one, try my flaky, easy No Fail Pie Crust with just 3 ingredients! I’ve tried multiple pie crust recipes, but that one remains my favorite because it’s so easy and always flaky and delicious. Chill your pie crust dough for 15-30 minutes before using to make it easier to work with.
2. Generously flour your work area (which should be a large, flat surface).
3. Start with the pie crust in a ball on your floured surface. With your hands, flatten the ball and flattening with your hands as much as possible. This will make your rolling pin work easier.
4. When you’ve flattened the dough as much as you can with your hands, it’s time to break out the rolling pin. Grab a small handful of flour and rub it on your rolling pin, allowing the excess to fall onto your flattened pie crust.
5. Start rolling out pie crust with the rolling pin. Start in the center of the pie crust, and roll up, then repeat going down. Continue this process until it’s long enough to fit into the pie dish with at least a half inch of over hang on both sides. You can check this by simply placing your pie dish on top of the crust and eyeballing it.
6. When your pie crust is long enough, either give it a half turn and continue with the up and down rolling as in step 5. Or you can leave the pie crust where it’s at, and use the same method as in step 5, this time going left, then right. Continue rolling until pie crust has been rolled out to the correct size, checking again by comparing it to the pie dish.
7. When your pie crust is rolled out and large enough for your pie dish, now you need to transfer into the pie dish. There are 2 methods of doing this that are both really simple.
- The first method is to just fold the pie crust in half so that it’s easier to pick up. Then just pick it, place it in your lightly greased pie pan, and unfold it so that it’s laying flat.
- The second method, and the one that I usually use, is to roll the pie crust onto the rolling pin. Simply lay your rolling pin on the top of the pie crust. Lift the top edge of the pie crust and fold it over the rolling pin. Then roll the pie crust the rest of the way onto the rolling pin, like a taco. To get it into the pie dish, place the exposed edge on the pie dish so that there’s at least a half inch of overhang, then unroll the pie crust off the rolling pin so it’s flat again, this time in the pie dish.
8. Gently work the pie crust so that it fits snugly in the pie dish. Run your fingers along the bottom edges to make sure there’s no air bubbles, and it’s formed snugly against the dish.
9. Trim the edges using a sharp knife or pair of scissors. Leave about a half inch of pie crust hanging over the edge of the dish.
10. Take the remaining half-inch of pie crust that’s hanging over the dish and fold it under the lip of the dish so that you have a nice clean edge at the top of your pie crust and plenty of crust for fluting.
11. Flute the edges of the pie crust by making a pinching shape with one hand and pushing it against the outside edge of the pie crust. Using one finger from the other hand, press between your “pinched” fingers. Continue doing this all the way around the crust.
If baking for a chilled pie, be sure to prick the pie crust with a fork several times before baking. For a baked pie, you’re ready for the filling. And if you’re making a 2-crust pie, stop after step 9, and add the pie filling. Repeat steps 1-9 for your top pie crust, then continue with steps 10 & 11, folding and fluting both pie crusts at the same time.
So there you have it! Rolling out pie crust isn’t so scary, after all, is it? What intimidates you most about pie crust?
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