Maybe you already have your favorite pie dough recipe memorized, but it’s when we get to rolling out the crust that we meet a host of problems—it keeps springing back, the dough breaks apart, the middle is completely stuck to the counter, it’s paper-thin on one side—it’s enough to make you scrape everything into a ball and roll it out again (a move worthy of the pie crust hall of shame). But if you execute a few of these strategies, you’ll nail a successful crust roll-out.
Let it rest—but not too long
Credit: Allie Chanthorn ReinmannYour goal is to take this two-by-four-inch disc of butter and flour and convince the gluten to willingly stretch out to three times its original area. The gluten needs rest. Without it, it gets cranky and will keep pulling back despite your best moves. Once you’ve mixed your dough, wrap it and let it sit on the counter or fridge for 20-30 minutes. Then, roll away. The dough will be less likely to crack or crumble, and the gluten should be sufficiently relaxed.
Flour the dough, and the counter, and the pin
Credit: Allie Chanthorn ReinmannThe same goes for the top: Flour the surface of the crust and your pin to create a barrier while you roll. With every turn of the pin, the outer surface gets pushed out and a little more of the buttery inside becomes exposed. Those parts will either meet more flour or find a surface to stick to. It’s likely you’ll need to apply additional flour two or three times to both the top and bottom of the pie crust before you reach the desired diameter and thickness. Don’t be shy; it’s almost impossible to over-flour. Just keep a pastry brush handy so you can dust away the excess before you transfer the dough to the pie plate.
Roll out from the thick parts
Credit: Allie Chanthorn ReinmannAfter your dough is about 90% rolled out and the center is no longer the thickest point, you can look around for thick spots and do some precision rolling to even everything out.
Rotate your dough
Roll the dough out by placing the rolling pin in the center and pushing forward, away from your body. Put down your pin, grab the disc of dough with both hands and give it a quarter turn. Now a thick part is in front of you and you have seamlessly spread a little more flour around underneath. Pick up your pin, roll from the center out, and twist the dough a quarter turn again. Repeat, adjusting the turns to accommodate thick dough spots. Aside from making the rolling action easier on your spine, lifting and turning the dough allows you to regularly check for any sticky areas, gives you the opportunity to add additional flour underneath, and allows you to feel the dough for uneven thickness.
The next time you stroll into the produce section of your grocery store, allow yourself to be inspired by the juicy berries and fruits tumbling in—don’t hesitate to buy a few pints and show off your big pie dough energy.
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