HOW TO: Roll Out Pie Crust

After you’ve made one of these five pie crusts, what’s the best way to roll them out? Today’s Brenda is teaching us, step by step, how to roll out pie crusts.

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1. Sandwich ball of dough between two layers of plastic wrap. Press firmly to flatten dough.

2. Roll with the intent to make a circle. Simply thinking a circle will improve the quality of your shape. 

3. Not yet a circle? Remove top sheet of plastic. Leveraging bottom plastic, fold dough edges in. Cover with top plastic.

4. Roll around edges to smooth out and improve circle. 

5. When complete, dough should be consistent thickness across full circle. 

6. Remove top sheet of plastic. Lift (keeping dough attached to other sheet of plastic), invert and place in pie plate. Use fingertips to smooth dough into pie plate, lightly pressing around the bottom and the rim. Remove plastic.

7. Using a table knife, trim crust along the outer edge of the rim. Brenda generally uses the dull side so as to prevent gouging the tin. Fill, cover with top crust and bake.

Pie Crusts

Brenda is known for her pies. Every Thanksgiving she lived in NYC she would host a pie party. She’d cook at least 8 different pies, and if my memory serves me right, each year she’d add more and more pies. She’d even send out a survey before each pie party asking for requests. Don’t believe me? When we first started this blog a friend commented,

“If you need testimonials, Brenda’s pies Thanksgiving 2014 changed my life.”

She claims growing up in a large family (she’s one of 13 kids), she grew accustomed to making lots of pies. She wanted to keep the tradition alive and the pie parties commenced.

All this pie making has lead to several pie discoveries for Brenda. The most important: generally, people will only notice crust that is too thick or undercooked. So the most important factor in determining which pie crust to make is elevation.

Keep in mind, Brenda will share all of her pie fillings soon, but for now, she’s sharing 5 … YES FIVE … pie crust recipes to get you started.

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Brenda’s tips:

I know my tips usually follow the recipe, however, there are a couple of very important things you must know before you start. 

• Serving Size: each of these recipes make 1 bottom and 1 top crust for a 10” pie (or about 2 bottom crusts for a 9” or about 3 for an 8”)

• Each of these recipes were written to be made by hand.

• Do not over mix! Pies should have flaky, crisp, yet tender crusts. To create, the flour’s gluten should remain dormant which means don’t mix the dough any more than necessary once liquid is added. The fat does need to be cut into the flour, but all that mixing should happen before the water is added. 

• Baking: many pie recipes recommend baking at 425F then reducing to 350F. Don’t do it. This results in pies that are beautiful on the outside and disappointing on the inside. Simply bake the entire time at 350F. Trust me.

  • Filled & baked generally need 60-70 minutes. No need to cover with tinfoil to prevent blackening the edges. Before baking, lightly brush the top with heavy cream (or milk) and dust with sugar for a beautiful, deliciously crinkly top.

  • Shell only: use a fork to pierce the sides & bottom of crust, then bake for 10 minutes. Cool, fill and serve.

 How to: Roll Out Pie Crust (being published Thursday!)

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1. Fast & Easy Pie Crust

* Great almost anywhere, except high elevation

In a mixing bowl, cut together with a fork:

3 cups flour

1/2 tsp salt

3/4 cup oil

Make a well, add:

1 Tbsp increments cold water, up to 6 Tbsp 

Fold the water in, mixing as little as possible, until a shaggy dough forms. Lightly press into a ball.

No need to chill, simply divide, and roll out in circles to fit pie plate & top. 

2. Buttery Pie Crust

* Great almost anywhere, except high elevation

In a mixing bowl, cut together with a fork:

3 cups flour

1/2 tsp salt

1 cup cold butter, cut into 1/4” slices

Make a well, add:

1 Tbsp increments cold water, up to 6 Tbsp

Fold the water in, mixing as little as possible, until a shaggy dough forms. Lightly press into a ball.

Chill 30 minutes (up to three days), divide, and roll out in circles to fit pie plate & top.

3. Pie Crust for High Elevation 

In a mixing bowl, sift together:

3 cups flour

2 Tbsp powdered sugar

1/2 tsp salt

Then add:

2/3 cup oil

Cut together with a fork, set aside.

In a small mixing bowl, whisk together:

1 egg

1 Tbsp white vinegar 

3 Tbsp water

Fold the liquid into the flour mixture, until shaggy dough forms. Turn out on floured surface. Fold in half, press together firmly. Repeat three times. Lightly press into a ball. Dough may be more sticky than traditional pie crust. 

Chill (or don’t), divide, and roll out in circles to fit pie plate & top.

4. Shortbread Pie Crust

* Great for any elevation, enough to make a bottom crust

Cream together:

1/2 cup butter

1/2 cup sugar

Stir in:

1/4 tsp vanilla 

Cut in:

1 cup flour

Mixture will be crumbly. Press lightly into a 10” round pie plate. Pre-bake 10 min at 350F, then fill and finish baking (50-60 minutes).

5. Graham Cracker Crust

*Great for any elevation, enough to make a bottom crust

In a mixing bowl, stir together:

1/4 cup butter, melted

1 pkg graham crackers, crushed

3 Tbsp sugar

Mixture will be crumbly. Press firmly into a 9” or 10” round. Bake 350F for 8-10 minutes.  Note: one package contains 9 crackers.