Rolling and Crimping Pie Crust
A well-crimped crust keeps the filling contained and provides a sturdy edge for the oven. This process relies on keeping the fat in the dough cold so the finished crust is crisp and distinct in its layers.
Control the temperature of your dough
If your dough feels sticky or the fat begins to smear, slide it into the refrigerator for ten minutes before proceeding. Use only enough flour to prevent sticking, as excess flour will make the final crust tough.
- Heavy rolling pin
- Bench scraper
- 9-inch pie dish
- Paring knife
What goes in.
- 1 diskchilled pie dough
- 2 tbspall-purpose flour, for dusting
Maintain the circle
Rotate your dough a quarter turn after every two or three rolls. This keeps the circle uniform and prevents the dough from anchoring itself to your work surface.
The method.
Dust and roll
Lightly flour your work surface. Place the chilled disk in the center, tap it a few times with the pin, then roll outward from the middle. If it sticks, use the bench scraper to lift it and add a pinch of flour underneath.
Transfer to pan
Roll the dough loosely around your pin and unspool it over the pie dish. Let it settle into the corners of the pan without stretching the dough, which causes it to shrink during baking.
Trim the edge
Use a paring knife to trim the excess dough so that about one inch hangs over the rim of the dish all the way around.
Fold and crimp
Tuck the overhang under itself so it rests flush against the outer rim. Place your index finger from one hand against the outer edge of the dough, and use the thumb and index finger of your other hand to pinch the dough around it, creating a uniform, wavy ridge.
Other turns to take.
The Fork Tine
After folding the edge under, press the tines of a fork into the top of the dough flat against the rim to create a textured, flattened seal.
When it doesn't go to plan.
Work quickly so the heat from your hands does not melt the butter in the crust.
If the dough cracks while rolling, simply dampen the edge with a drop of water and press the seam together with your fingers.
Place the crimped pie back in the refrigerator for 15 minutes before baking to set the shape.
The ones that keep coming up.
Why does my crust shrink in the oven?
Shrinkage usually happens if you pull or stretch the dough while placing it into the pan. Always let the dough relax into the bottom of the dish.
How do I know if I have used too much flour?
The dough will look matte and dry rather than smooth and slightly glossy. If you notice white streaks of flour on the surface, brush them off with a pastry brush.
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