Roll Crust for Pecan Pumpkin Pie Recipe

Video Transcript

"This is Mary Murphy and you are watching Expert Village. After the dough has chilled for at least an hour, better two hours. And if it's frozen it should thaw out over night in the refrigerator. Then you want to roll it out into the crust. OK, we've just taken this out of the refrigerator, it's been in there. You take some flour and you just put flour out on your counter. And here's your crust and you usually put a little flour on your rolling pin because you don't want anything sticking. And you start rolling it. It takes a while to get this going and you usually start from the inside of the disc and roll towards the outside. You don't want to roll all the way across. For some reason that seems to tighten it up. Try to keep the butter from warming up. And you always have to sort of lift up and rotate because you want to keep flour all the way underneath it to keep it loose and sometimes you need to add a little bit more flour. And it helps also to flip the crust over so it's well floured on all sides. And when you have creases like this you can just push them together. No one is going to see the imperfections. You want to make sure that it's all solid so that the filling does not slip through the crust."