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Once your dough is thoroughly chilled - as firm as a cold stick of butter - it's ready to roll out.
Roll the dough out between two pieces of plastic wrap to prevent dough from sticking to the counter and your roller. It also prevents the need to add more flour, which can make your dough tough. (hm, "dough" and "tough" - looks like they should rhyme. . . ) Make sure you pull any folds out of the plastic every few rolls to ensure that the dough remains smooth.
To fit this in a standard 9" pie dish, roll it out to a 12" circle. If your dough has gotten soft or warmer in the time you have been rolling it out, slide it into the freezer for 10 minutes to get it firm again.
Carefully transfer your dough to the pie plate by folding the dough gently into quarters and unfolding in the pan, or by wrapping it around your rolling pin and gently unrolling it into the pan.. Working around the circumference of the pie plate, ease dough the dough into the corners by gently lifting dough edges with one hand while pressing around pan bottom with other hand.
If you're making a single crust pie, crimp the edges decoratively with your fingers or the flat side of a fork at even intervals and add the filling according to your recipe's instructions.
If you're making a double-crust or latticed pie, leave dough that overhangs the lip of plate in place, and follow recipe directions.
Hooray! You made perfect pie crust! Wait for the oohs and ahhs to roll in.
Roll the dough out between two pieces of plastic wrap to prevent dough from sticking to the counter and your roller. It also prevents the need to add more flour, which can make your dough tough. (hm, "dough" and "tough" - looks like they should rhyme. . . ) Make sure you pull any folds out of the plastic every few rolls to ensure that the dough remains smooth.
To fit this in a standard 9" pie dish, roll it out to a 12" circle. If your dough has gotten soft or warmer in the time you have been rolling it out, slide it into the freezer for 10 minutes to get it firm again.
Carefully transfer your dough to the pie plate by folding the dough gently into quarters and unfolding in the pan, or by wrapping it around your rolling pin and gently unrolling it into the pan.. Working around the circumference of the pie plate, ease dough the dough into the corners by gently lifting dough edges with one hand while pressing around pan bottom with other hand.
If you're making a single crust pie, crimp the edges decoratively with your fingers or the flat side of a fork at even intervals and add the filling according to your recipe's instructions.
If you're making a double-crust or latticed pie, leave dough that overhangs the lip of plate in place, and follow recipe directions.
Hooray! You made perfect pie crust! Wait for the oohs and ahhs to roll in.
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