After you’ve made one of these five pie crusts, what’s the best way to roll them out? Today’s Brenda is teaching us, step by step, how to roll out pie crusts.
1. Sandwich ball of dough between two layers of plastic wrap. Press firmly to flatten dough.
2. Roll with the intent to make a circle. Simply thinking a circle will improve the quality of your shape.
3. Not yet a circle? Remove top sheet of plastic. Leveraging bottom plastic, fold dough edges in. Cover with top plastic.
4. Roll around edges to smooth out and improve circle.
5. When complete, dough should be consistent thickness across full circle.
6. Remove top sheet of plastic. Lift (keeping dough attached to other sheet of plastic), invert and place in pie plate. Use fingertips to smooth dough into pie plate, lightly pressing around the bottom and the rim. Remove plastic.
7. Using a table knife, trim crust along the outer edge of the rim. Brenda generally uses the dull side so as to prevent gouging the tin. Fill, cover with top crust and bake.
