PIES ROLLS DOUGH
-Here is an easy way to roll out pie dough. Start by brushing your surface with water. Place a sheet of waxed paper over the water and rub the waxed paper, removing wrinkles and air bubbles. This ensures that the waxed 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 waxed 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'll want the diameter to be 12 inches. Waxed paper generally comes in 12-inch widths, so it's a great guide. When you invert your pie pan over the circle, you'll 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 waxed paper. Gently slide your hand under the first layer of waxed paper and lift the dough up. Holding the corners of the waxed paper, turn over the dough and center in the pan. Gently peel back the waxed 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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