Rolling Out Pie Dough
Evenly rolling out pie dough and getting it into the pie plate from the countertop can be a sticky proposition. Use this method, and you'll have perfect piecrust, every time.
Here is an easy way to roll out pie dough. Start by brushing your surface with water. Place a sheet of wax paper over the water and rub the wax paper, removing wrinkles and air bubbles. This ensures that the wax paper won't move. Next, sprinkle a little flour over the work surface to avoid the dough sticking. Use as little flour as possible to prevent the dough from becoming tough. Place a slightly flattened ball of dough in the center and lightly flour. Next, take a second sheet of wax paper and place on the dough. Roll dough from the center to the edges into a circle. Roll in slightly different spot each time in order to keep a round shape and even thickness. For a 9-inch pie pan, you want the diameter to be 12 inches. Wax paper generally comes in 12-inch widths. So, it's a great guide. When you invert your pie pan over the circle, you want to see about 1 inch of dough extend beyond the edge of the pan. When you're ready, peel away the top layer of wax paper. Gently slide your hand under the first layer of wax paper and lift the dough up. Holding the corners of the wax paper, turn over the dough and center it in the pan. Gently peel back the wax paper. You can also roll out pie dough between 2 pieces of plastic wrap. If you use plastic wrap, it's not necessary to moisten the surface first. Finally, lift the edges of the dough to help it sink into the pan.
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