Rolling and Crimping Pie Crust
Rolling a crust requires a cold work surface and light pressure, while crimping is about creating a structural seal that holds the filling inside. Success depends entirely on keeping the fat in the dough solid until the oven heat hits it, so work quickly and keep your hands cool.
Temperature is the only variable that matters
If your kitchen feels warm, chill your rolling pin and marble board in the freezer for ten minutes before starting. You want the butter to remain as distinct, cold pebbles within the flour.
- Heavy rolling pin
- Bench scraper
- Flour shaker
- Pie plate
What goes in.
- 1 discchilled pie dough
- 1/4 cupall-purpose flour for dusting
Keep the dough circular
Roll from the center outward, stopping just before you reach the edge. Rotate the dough a quarter-turn after every few strokes to ensure even thickness and prevent sticking.
The method.
Prepare the surface
Dust your counter lightly with flour. Rub a little flour onto the rolling pin as well, but shake off any excess to avoid a dry, chalky crust.
Roll the dough
Press down firmly in the center and move the pin outward. If the edges begin to crack, pinch them back together immediately. Aim for a circle about 2 inches wider than your pie plate and roughly 1/8 inch thick.
Transfer to the plate
Loosely roll the dough around your pin to lift it. Unfurl it over the pie plate, centering it. Do not stretch it; gently press it into the bottom corners of the dish.
Trim the excess
Use scissors or a paring knife to trim the overhanging dough, leaving a 1-inch border. Fold that border under itself to create a thick, upright rim on the edge of the plate.
Crimp the edge
Place your index finger on the inside of the rim and use your thumb and index finger from your other hand to pinch the dough around it, creating a uniform wave pattern. Repeat until the entire circumference is sealed.
Other turns to take.
The Fork Press
Instead of pinching, simply press the tines of a floured fork into the rim for a flat, striped pattern.
The Rope Edge
Use your thumb to push the dough at an angle continuously in one direction, creating a twisted look.
When it doesn't go to plan.
If the dough becomes soft or sticky while rolling, stop and put it back in the fridge for ten minutes.
Always chill the shaped crust for 20 minutes before filling or baking; this prevents the edges from slumping down.
Use a bench scraper to lift the dough if it sticks to the counter during the process.
The ones that keep coming up.
Why does my crust shrink in the oven?
The gluten in the flour was overworked during the rolling process. Treat the dough gently and let it rest in the fridge before the final bake.
Can I reuse dough scraps?
Yes, but stack them neatly on top of each other rather than kneading them into a ball. Re-rolling a ball will make the crust tough.
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