Blueberry And Apricot Pie In A Skillet!!

Step 5 Roll Out Pie Dough

Take dough out of fridge and allow to sit for 10 minutes or so to warm up a bit to allow for easier rolling.

Once ready to be rolled out, slice your dough ball in half. Take half of dough and roll out on parchment paper sprinkled with flour. I like to use parchment paper when rolling dough because it allows you to spin the dough to change direction of rolling easier as well as aids in the placement of the dough in the pan. Try to keep the dough a consistent thickness. Keep a container of flour handy to keep rolling pin floured. Keep pie pan- or skillet in this case- nearby so you can check to make sure the dough is rolled large enough to fit inside pan. If your pan or skillet is deep, make sure you have enough dough to be fitted into deep contours of pan.

When dough is rolled out, lift corner of parchment paper to help wrap dough around rolling pin. Lift dough, keeping rolled around rolling pin, and move into skillet. Press dough down into the contours of the skillet.

Roll out second half of dough to prepare lattice top. When rolled out large enough to be fit on top of pie, set aside.