Techniques › Baking and pastry
Rolling out pie dough
Intermediate Baking and pastry
Rolling out pie dough is flattening chilled pie dough into an even round about 1/8 inch thick to line a pie plate.
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How do you do it?
- Chill the dough disk at least 1 hour, then let it sit 5 minutes so it does not crack.
- Flour the counter and pin lightly; roll from the center outward, giving the dough a quarter turn every few rolls.
- Roll to about 1/8 inch thick and 2-3 inches wider than the pie plate.
- Roll it loosely around the pin, unroll over the plate, and ease it in without stretching.
Why does it work?
Cold butter stays in flat pieces that melt in the oven and create flaky layers. Turning the dough keeps it round and shows you early if it is sticking; stretched dough shrinks back as it bakes.
What are the common mistakes?
- Letting the dough get warm and soft — it sticks, tears and bakes up tough.
- Stretching it into the pan — the crust shrinks down the sides in the oven.
Still stuck? Watch someone do it on YouTube.
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