How To: Roll Out Pie Dough
Creating delicious and good looking pies is possible! Follow along to roll out pie dough like a pro with these step-by-step instructions. Rolling out pie dough is so much easier than you might think, and with a little practice you’ll be creating beautiful, or darn near beautiful, works of art in no time! My favorite part of the whole process comes after I’ve successfully transferred the rolled out dough into the pie plate and it’s time to decorate the outside edge. There are so many possibilities and just a simple fork or spoon, or any other kitchen tool you can dream up, can create beautiful repetition around the outside of your pie. Of course, the classic crimped version is very pretty, too.
How to: Roll Out Pie Dough
Pie dough should chill in refrigerator for at least 30 minutes, or up to 24 hours. If dough has been in freezer, let it thaw in fridge overnight and place on counter to soften for an additional 10-15 minutes. You want the dough to be soft enough to roll out. Click here for my all-butter pie dough (pate brisee) recipe.
Lightly dust flour on large, flat surface. Sprinkle top of dough with a few more tablespoons of flour. Using rolling pin, roll out dough “disc” into a circle. Every few rolls, turn dough slightly to ensure it’s not sticking to counter or pin, and to get the most even circle possible. Roll until it’s about 12 inches across (unless directed otherwise) and about 1/8 of an inch thick. ***If dough cracks when you begin to roll out, stop here and let it sit on the counter for another 5-10 minutes until it’s softer.
Loosely roll dough back around rolling pin and lift rolling pin into pie plate, before gently unrolling into place.
Press dough firmly into corners and up the sides of pan.
Using kitchen shears, trim dough around the top, with up to 1 inch of overhang.
Fold overhanging dough underneath itself. Try to line it up with the outer edge of the pie plate.
Use extra dough to patch any holes or cracks.
Flute edge of pie with chosen design. Here are a few ideas to get you started.
Using thumb and index finger of one hand, and the thumb of your other hand, pinch the outer edge of the dough to form a triangle-shaped indentation, moving your fingers around until you’ve completed the circle of dough.
Using the tines of a fork, press gently into crust edge to make little hatch marks. If fork sticks to dough, dip in flour. Repeat until you’ve moved around the entire circle of crust.
Using the under side of a spoon, press gently into crust edge to make little rounded indentations. If spoon sticks to dough, dip in flour. Move around the entire circumference of pie.