How To Roll A Pie Crust

The secret to this pie crust is the use of butter to make a fluffier and more flavorfull crust. - See more at: http://cook123.com/recipes/Pie-Crust....

TRANSCRIPT:
I made enough for a double batch. So I'm just going to take one half of the dough, and I'm going to gently shape it into a disk. And you want to be careful to not overwork it too much. It'll make the dough tough, and we want a nice, delicate crust. So we're going to be careful not to add too much flour to it as we're rolling it out.

And when you're using your rolling pin, make sure that you don't push down too hard on it. Be very delicate with it. Pretend like you are driving a car. Keep moving it back and forth and around. Pick the dough up. Flip it over. Make sure you have a little bit of flour, not too much.

If you add too much flour, you're going to toughen the dough. So you want to be careful to start with just a little bit of flour and just add it as you need it. Keep moving it around so that it's not sticking to the counter.

Again, granite is a great counter to work on. Marble is even better because it stays nice and chilled. This is a stainless steel counter. That works fine. We can also work on a wood counter. That works fine as well. And just keep rolling it out until it's about the size, a little bit larger than your pie plate.

Be gentle with it, and just keep trying to shape it into a nice, large, oval disk or round disk, actually. So we're going to take our pie plate. This is a ceramic one. I like to use glass or ceramic whenever possible. I'm going to fold the dough in half. And then just gently pick it up and flip it right into the pan.

Now, you want to make sure that you put the pastry all the way down into the corners so you don't end up with an air bubble at the bottom, so that when you're baking your pie, you don't end up with a bubble in the crust. OK? So just make sure it's in there firmly. Then we're going to bring the sides of the pastry up.

Remember to be gentle and delicate with it at all times, and just kind of build yourself a little wall at the top. If you have a little bit too much pastry, just cut it off a little bit. It's no problem. Or leave it on if you have somebody who likes a lot of pastry. OK? There we go.

And now, I'm going to come back around, and I'm just going to crimp it by squeezing my two fingers, my thumb and my pointing finger in between my index finger on the other hand. And just go all the way around.

You can just use a fork if you prefer to just pat it down, but I like to make it a little fancier as my mom taught me how to do this. She's a great pie baker. And now at this point, we can just chill in the fridge until the pastry sets up.
See more at: http://cook123.com/recipes/Pie-Crust....