Quick Tip: Rolling out a Pie Crust

Hi, I'm Heather Bertinetti for eHow.com. Now I have some pie dough here that I've premade and it has chilled in the refrigerator for at least two hours and I want to show you how to roll it out. So first we want to release it from the plastic wrap and because pie dough is so sticky and so high in fat, we're going to flour our surface with a little bit of all purpose flour here. Make sure to make it like a large circle. We can turn our pie dough out and because the top is going to be sticky as well, we're going to put a little more flour on the top and using a rolling pin, I roll my rolling pin in a little bit of flour like so. You don't want anything to stick here. Starting from the center and push it out and now at this point because I want it to be a circle I'm just going to slide it and turn it. I'm going to keep doing this all the way around. Now the good thing about this is at this point you can kind of get a gage on how flaky your pie crust is going to be. You can see the butter streaks throughout the dough so we know this is going to be a rich flaky dough. Now this is a nine inch pie plate and if I stick it on top of my dough in the center I have to think that because I'm going to crimp it I need to cut around this pie plate but not close to the end. I have to cut around the outside because I'm going to want to make a border right? So, I'm just going to cut a larger circle around it and all this extra dough we can save and freeze for a later use, all the way around. Now with my pie plate, the easiest way to line this is to lift up the one edge, place it over the rolling pin, make sure you have a little bit of flour so this doesn't stick and roll it onto itself and then I pick it up and then we release it and drop it in. Then with my hands, I'll just force it in and push it to the bottom of the pie plate, awesome. I'm going to want to crimp this so I'm going to go ahead and do that and it will all fall off. Now, with my hand I'm going to sort of lift up and we're going to crimp our edge and just sort of pinch using your index finger as a guide. And there you have it, our pie crust is ready to go. I'm Heather Bertinetti, catch me again next time on eHow.com.