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Step 6Roll out
When your dough is properly chilled, pull it back out of the refrigerator and grab your rolling pin.
You want to work quickly so the dough stays cool- if the butter melts it will change the consistency and the dough will be much more difficult to handle.
Roll from the center outward, keeping the dough circular to fit your pie plate. The dough will be stiff, so apply lots of downward pressure. If you're short, stand on a stool or work on a lower table for better leverage. Spin the dough (or yourself) and continue rolling in order to keep the dough spreading in a nice circle.
Hold the pie plate over the dough to make sure you've rolled it out enough- you'll need to add extra distance for the sides, and a bit more for the edge. Thinner is better for pie crusts, so long as you don't get holes.
I just roll my pie crusts out on the plastic wrap- it's easier than grabbing another tool or a mat that would require cleaning.
You want to work quickly so the dough stays cool- if the butter melts it will change the consistency and the dough will be much more difficult to handle.
Roll from the center outward, keeping the dough circular to fit your pie plate. The dough will be stiff, so apply lots of downward pressure. If you're short, stand on a stool or work on a lower table for better leverage. Spin the dough (or yourself) and continue rolling in order to keep the dough spreading in a nice circle.
Hold the pie plate over the dough to make sure you've rolled it out enough- you'll need to add extra distance for the sides, and a bit more for the edge. Thinner is better for pie crusts, so long as you don't get holes.
I just roll my pie crusts out on the plastic wrap- it's easier than grabbing another tool or a mat that would require cleaning.
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