How To Roll Out Pie Crust (The right way)
The humble crust is the foundation of any great pie. If you’re new to beaking, rolling out pie crust may seem intimidating, but with a few simple tips and techniques, you can have a perfectly rolled-out crust every time. In this article, we will go over the steps for how to roll out pie crust, as well as some tips for making the perfect crust. We will also discuss the ideal thickness for pie crust and how to achieve it. So, let’s get started!
How to Roll Out Pie Crust
- Chill the Dough: Before rolling out the pie crust, make sure it is chilled. Cold dough is easier to handle and will not shrink as much during baking.
- Flour the Surface: Dust your work surface with flour to prevent sticking. A clean, well-floured surface will ensure a smooth and even roll. Also, apply a light dusting to your rolling pin to prevent sticking.
- Roll from the Center: Place your pastry crust dough in the center of the work surface. Using your rolling pin, start in the center of the dough and roll outwards, turning the dough as you go. Roll in one direction, and then turn the dough 90 degrees and roll in the opposite direction.
- Use Even Pressure: Apply even pressure as you roll, using your palms and fingers. Try not to use the edges of the rolling pin, as this will cause the edges to become thinner than the center.
- Check for Evenness: Stop occasionally to check for evenness and to make sure the dough is not sticking to the surface. If it does stick, dust your surface with a little more flour.
How Thick Should Pie Crust be?
The ideal thickness for pie crust is between ⅛ inch and ¼ inch. A thinner crust will result in a crispier and more delicate crust, while a thicker crust will be sturdier and more substantial. Generally, the bottom crust of a pie should be slightly thicker than the top crust, as it needs to support the weight of the filling.
If you accidentally roll your crust too thin, then you can always scoop up the dough, form it back into a ball, and then start rolling again.
5 Tips To Keep On Rolling Like A Pro
- Keep your pastry dough and equipment cool: your pastry is less likely to stick to cold items.
- Chill the dough before using: Chilled dough is easier to handle and will not shrink as much during baking.
- Use a light touch: Handling the dough too much can cause it to become tough. Be gentle when rolling and shaping the dough.
- Use plenty of flour to prevent sticking: apply a good dusting to cover the flower to your work surface, the surface of the dough, and your rolling pin.
- Use a pallet knife: Carefully using a pallet knife can help to lift your dough if it gets too stuck to the surface.
Rolling out pie crust is a simple process that can be accomplished with a few basic tips and techniques. By following these steps, you can achieve a perfectly rolled-out crust every time. The ideal thickness for pie crust is between ⅛ inch and ¼ inch, and a few simple tips, such as using cold keeping your dough and equipment cool, will help you get there. Now, roll up your sleeves and get ready to make the perfect pie crust!
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