How to Make Pie Crust: Rolling Out the Dough
Rolling our dough for pie crust is pretty easy: After you make and chill your pie dough, take it out from the fridge and grab a rolling pin. The rolling pin does double duty, also helping you transfer the dough into the pie pan:
Lightly flour your work surface and the rolling pin, and roll the dough into a circle.
Roll it out to about 1/8-inch thick and 13 inches wide for a 9-inch pan.
Loosely roll the dough around a rolling pin.
The rolling pin helps you transfer the dough without breaking it
Unroll the dough into a pie pan.
Place the loose end over one side of the pan and unroll the dough from the rolling pin so that it covers the pan.
Gently press the dough into the pan.
Trim the excess dough.
Add pie filling to the dough-lined pan.
Depending on the recipe you’re using, you may need to bake the crust before you fill it.
For single-crust pies, you can now finish your pie by baking or refrigerating according to your recipe. For a double-crust creation (like rhubarb pie), go to the next step.
Roll out the second dough ball and wrap it around the rolling pin.
You follow the same procedure you used for the first crust.
Unroll the dough over the filled pie.
Leave a 1/2-inch crust overhang all around the pie.
Tuck the overhang under the bottom crust.
Make sure you have enough dough on the top layer to fold under all the way around.
Prick the top of the crust, and crimp the edges.
A fork does both of these jobs nicely.