Pie Dough Rolling Out
A demonstration on how to roll out your pie dough and place it into a pie pan. Refrigerating pie dough makes it easy to handle and gives it a better texture when baking it. However, do not roll out a pie dough that is too cold, otherwise, it will crack and split on the edge. Want to make your own pie dough? Chef Erin Chapman shows you how. Find it here on CREME! Rolling out pie dough can feel menacing, but it's as easy as 1-2-3 when following these simple tips that I have used over the years when teaching pie classes at The American Pie Company in Copenhagen.
Unwrap 1 chilled pie dough and let it rest for 10m at room temperature until cool, but malleable
Work the dough with your hands to flatten it into a round disk
Generously dust a clean surface with all-purpose flour and place the dough on it. Press the dough and make circular movements to slightly open it without losing the round shape
Roll out the dough, in quick and firm movements, working from the center outward until you reach the desired size and thickness. Rotate the dough every 3 or 4 rolling motions so it opens to an even round disk. Sprinkle with extra flour if needed
Fold the dough in half, then in quarters. Place it in a round pan, with the pointed tip in the center, and unfold it, making sure it is well centered
The pie dough is rolled out. Use it with your favorite filling.
Yield 1 piece
Chilled Pie Dough1
All-Purpose Flourto dust