Every time I feel a new season roll in, I think to myself, Its pie season!
But if you execute a few of these strategies, youll nail a successful crust roll-out.
The important takeaway from all that resting-in-the-fridge hype is not the fridge partits theresttime.
The gluten needs rest.
Without it, it gets cranky and will keep pulling back despite your best moves.
Once youve mixed your dough, wrap it and let it sit on the counter for 20-30 minutes.
Then, roll away.
The dough will be less likely to crack or crumble, and the gluten should be sufficiently relaxed.
Unless your kitchen is sweltering (over 80F), resting on the counter is the way to go.
Flour the dough… and the counter… and the pin…
And your hands.
Do it again for good luck.
Dusting with an adequate amount of flour is the one move that will make every other step easier.
It is definitely better to use too much flour than too little.
A substantial dusting of flour under your pastry will ensure there is no chance of sticking.
Those parts will either meet more flour or find a surface to stick to.
Dont be shy; its almost impossible to over-flour.
After all, theyre the most malleable and exposed.
Instead, roll from the thickest parts outward.
In the beginning, this will always be the center.
Think of it as a delicious pie dough reservoir to draw from.
As you roll out from the center, try not to roll off the edge of the dough.
Stop just shy of the end and go back to the center to roll out in a different direction.
Why are you twisting around your body when you roll out pie dough instead of twisting the dough?
Instead of handling crust with conviction and risking a tear, wed rather just work around it.
The hard truth is, the less you command the dough, themorelikely you are to tear it.
So lets build up your pie crust confidence.
Put down your pin, grab the disc of dough with both hands and give it a quarter turn.
Pick up your pin, roll from the center out, and twist the dough a quarter turn again.
Repeat, adjusting the turns to accommodate thick dough spots.
