How to Roll Out Pie Crust

Learn how to make an apple pie with this instructional video - How to Roll Out Pie Crust

Hi! I am Petra with Mom's Apple Pie Company in Occoquan, Virginia and we've made a nice butter crust and it's chilled for about two hours and we're going to show you how to roll it out. So, this has been chilled two hours and then it's been out on a kind of for about 15 minutes to get it to a workable temperature. The butter crust is sort of tricky to work with in that it can be very finicky, it can melt really fast and become sticky, or if it's too hard, when you're trying to roll it, it can sort of break apart. So, you need it chilled for the appropriate amount of time, about two hours and then you need it out for about 15 minutes before you start to work with it. All the kind of trickiness is worth it because butter crusts are just so much flakier and they have such a better flavor than any shortening or margarine crust. They are really old-fashioned and I personally think that they are better for you too, it's a natural fat. So, what you need to do is you need to have a pretty well floured surface to work on and this is going to be for bottom crust and a top crust of a nine-inch pie. So we're going to cut it roughly into two and form it. If there are any kind of stragglers, any little crumbs that have come apart, you're probably going to want to just incorporate them into the bowl and it's good to have some flour on your hands while you are working with it too. So, we have sought of a rough ball shape. This is a non-stick rolling pin and it really comes in handy when you're rolling out dough, but if you're pretty careful then any kind of rolling pin should be fine. So, you want to flip the piece of dough over it, after each pass with the rolling pin, so that it doesn't stick to the surface. Any thick edges you kind of want to roll out so that you have a pretty even crust. It's okay if a little flour accumulates on the surface there, it just makes it a little easier to work with. Don't try to work it into the dough though. So, what you have here is a pretty delicate crust. Butter crust is going to be a lot more delicate. If you treat it the right way, you shouldn't overwork the dough. It should remain pretty delicate, but it will taste a lot better than any other kind of dough you can make. So to put this in the pie tin, this is a standard nine-inch pie tin, this is a pretty cheap aluminum one that you can use. It's really light weight, but it transfers the heat nicely into the dough, so that you have a nice crisp crust on the bottom, it cooks all the way through. So, fold it over so that you don't have to lift the whole thing and risk tearing it and place that aside, while you make the top one. If you lose a little flour there, you can put a little more on. Alright and you can just roll out the top dough the same way you would roll out the bottom. You will need roughly the same size as the bottom dough and it needs to overlap a little bit, because when you put the filling in, you're going to need to fold over the dough, in order to make the nice edges. So that is how you roll out pie crust.