Rolling Pie Dough
Learn how to roll out pie dough with this short technique video from the test kitchen of Cuisine at Home magazine. We’ll show you how to prevent sticking, and what to do if cracks form or the shape doesn’t fit the pie pan
Transcript
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To roll out pie dough, first liberally dust your work surface with flour, then using even
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moderate pressure on the pin, begin rolling the dough from the center to the edges. Rotate
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and flip the dough at often as you roll, especially while it's still fairly thick and not
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so delicate. This will help keep it from sticking to the table.
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If cracks do develop, don't panic. Just press them together as needed. Transfer the
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roll dough by carefully folding it using a bench knife to help scrape it from the work
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surface. Unfold the dough into a pie plate, gently shifting it around for the best fit, but
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try not to stretch it or the crust could shrink during baking.
To roll out dough for a pie crust, you'll need plenty of flour and a good rolling pin. Use even, moderate pressure and turn the dough often for the best results.