source: www.youtube.com
In this video, Mahalo cooking expert Stacey Hicks shows you how to roll and form pie dough.
What You'll Need
- Pie dough
- Flour
- Cutting board
- Rolling pin
- Pie pan
- Paring knife
Instructions
- Cover your work surface lightly with flour. Be careful not to use too much flour; it can cause the dough to become tough.
- Set your dough in a ball on your work surface. Sprinkle with some flour. Be sure to flour the rolling pin as well.
- Working from the middle out, roll the dough into a large circle, until it is uniformly about 1/8 inch thick and slightly larger than the diameter of your pie dish.
- Try to roll it into as close to a circle as you can get. Remember to lift the dough off the work surface several times to make sure it isn't sticking.
- To transfer the dough to your pie tin, place your rolling pin on the edge of the dough and roll the dough onto the pin. Place the pin on the edge of the pie tin and roll the dough onto the pie tin.
- With some flour on your hands, press the dough into the bottom of the pie tin.
- Trim the excess dough away with a paring knife, leaving a little left to hang over the edge.
- To crimp the edges, fold the excess dough over onto the lip of the pie tin. With one finger on the outside and two on the other, pinch the dough together. Continue all the way around the pie.
References
Trash
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Meet Our Experts
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Stacey Hicks
While growing up in a small town outside of Indianapolis, IN, Stacey Hicks started baking in her parents' kitchen and coming up with exciting recipes. When she was 15 years old, she moved out to Los Angles with her family and decided to pursue a career as a chef. She finished her education at the Culinary Institute and started her own catering company out of her home, working with friends, family and others who knew about her delicious cooking. After completing an internship at a local bakery, she became the pastry cook in a professional kitchen. She plans to open her own bakery one day to share her creations with the world.
Problems and Solutions
- Gently prick the sides and bottom of the pie dough with a fork before baking to prevent bubbles.
- To mend cracks, wet fingers with cold water and press the edges together. Mending cracks before actual baking reduces the reappearance of cracks while baking.
- To keep edges from overbrowning, cover the edges with foil after the first 15 minutes of baking.
- If part of the edge of the dough becomes too uneven, roll or flatten a leftover piece from the trimmings and patch it onto the overhang. Roll it under and crimp.
- If it’s the bottom dough that tears in the pan, flatten or roll a small leftover piece from the trimmings and patch it over the crack.
