Peach Melbe Galette

Step 6 Roll Out Pie Dough

On a piece of parchment paper sprinkled with flour, roll out pie dough. I like rolling on parchment because you can spin it around easy to change your angle and you can lift the edge of the paper to ease your dough onto your rolling pin when you need to move rolled dough into the pan. Parchment paper is not expensive and found at every grocery store. It has many other handy uses in the kitchen so is always good to have around.

Make sure to flour your surface and your rolling pin. Spinning your dough to roll it out in different angles, attempt to keep it the same thickness throughout. Keep your pie pan handy so you can test to make sure the dough is rolled large enough for your pan.

The pie dough recipe is enough for two pie crusts. Because we are making a galette, where we will fold excess dough over instead of making a separate pie top, we will roll the whole dough ball at once.

Rolling dough around rolling pin (using parchment paper to ease it on), gently transfer dough to pie pan. Pat dough down into contours of pie pan.