Homemaking Maven: How to Roll Pie Crust

Oh pie crust!

You were my nemesis for a long loong time.

But now we have become friends.

Awe! *Eye flutter*

Learning to properly roll a pie crust took time

and patience

and some careful observation.

My Gram (short for Grandma) is a Master pie maker.

If you were to carry on a conversation with my Gram,

at the end of it two pies will suddenly appear.

How did she do that?!

Can you make two apple pies

while maintaining a conversation

and eye contact with someone!?!?

THAT is why she is the Master.

So I am sharing the crust rolling secrets of my Super Gram

in this How to Roll a Pie Crust Tutorial!

(And LOTS of pictures!)

Step 1: Make dough for a double pie crust. If you only need a single
pie crust follow to step 9 then jump over to step 15 to complete.

You can use an in-the-box/bag kind, try this butter pie crust recipe or
click here to try this simple pie shell recipe from scratch.

Divide the pie dough into two balls, one slightly larger than the other.

*Insert husband's joke here*

Step 2: Generously flour your rolling surface.

You will use close to one cup of flour in the rolling process.

I like to fill a measuring cup with flour and take small

pinches of flour from it as needed.

Step 3: Squish the smaller ball of dough, using the heel of your hand, into a large oval shape.

Step 4: Generously flour your rolling pin.

Step 5: Firmly and smoothly roll your pin away from you across the dough oval.

Turn the pin 90 degrees and roll again.

Step 6: Lift the rolled dough, re-flour the rolling surface underneath, and flip the dough over.

(Flip only once.)

Step 7: Continue rolling, alternating direction, until the dough is slightly larger than the pie plate you will be using to bake your pie. Re-flouring the rolling pin and surface as needed to prevent sticking.

Step 8: Once the desired pie shell size is achieved, place the rolling pin on one edge of the rolled dough. While holding the dough on the pin, slowly roll the pin across the dough. This will roll the dough onto the pin allowing you to lift it high enough to place the pie plate underneath.

Step 9: Trim the bottom pie shell to the size of the pie plate.

(Now is the time to fill bottom pie shell with desired sweet or savory filling.)

Click here for this Strawberry Apple Pie recipe.

Step 10: Roll the second ball of dough in the same manner as the first ball (steps 2-7).

The second dough ball, being larger, will roll much larger than the first.

This is needed to completely cover the pie filling.

Step 11: Following Step 8, roll the dough onto the pin and place over the filled bottom pie shell.

Step 12: Trim the top pie shell leaving a 1" (one inch) over hang.

Step 13: Lift the edge of the top shell and tuck into the pie plate. Press down to seal it with the bottom crust. I like to also press a fork along the edge as I think it looks pretty. But that is not necessary.