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    TaraTeaspoon » Desserts » Pies + Tarts

    Roll the Perfect Pie Crust

    Published: Dec 6, 2016 · Updated: Oct 6, 2022 by Tara Teaspoon · This page contains affiliate and sponsored links. See my full disclosure


    I'll show you tips to roll pie crust, you just need to learn some simple techniques.


    "Cut my pie into four pieces, I don't think I could eat eight," said Yogi Berra, and wiser words have never been spoken.

    rolled pie crust with a rolling pin

    Thanks to Hugo & Hoby this post is sponsored.

    Beautiful Pie Crust: 

    • Wooden rolling pins hold a little flour so you don't need to over-flour your dough.
    • Use a rod style rolling pin. I find I can control the pressure better as I roll. If you are used to other styles of rolling pins, that is fine.
    • Roll from the center of the dough out. This helps keep the thickness even.
    • Fold dough in half to transfer to the pie pan. Rolling it over the rolling pin will stretch it.
    • Lift and press it into the pie pan rather than stretching it in.

    How to make a great crust: 

    Pie makes everyone pretty darn happy, and perfect pie crust even more so!

    So just how do you make great pie crust? First comes the recipe. Mine has a combination of butter and shortening, a little vinegar, and ice cold water. Here's the quick video of how I make a double crust in the food processor.

    Important secrets to rolling crust:

    Now that you have the best dough prepared, there are some pretty important secrets to roll the perfect pie crust. First of all you will have chilled your dough. It's always important to work with cold butter and keep the dough cold. Otherwise the butter melts and you will lose flakiness when it bakes.

    Choose your rolling pin carefully! It makes a big difference when you roll the perfect pie crust.

    Next is to have a lightly floured, clean work surface, and a great rolling pin. Too much flour will cause your dough to dry and get tough. Just enough to keep it from sticking is all you need!

    Rolling the perfect pie crust is easy with a few simple techniques and a great rolling pin. Crust on marble with flowered rolling pin

    I prefer wood rolling pins for pie crust:

    I like a wooden rolling pin, and my preference is a rod-style, rather than one with handles, when making pie.

    There are straight rods, and tapered rods (call French rolling pins). The Rhythm Rolling Pin from Hugo & Hoby is a French-style rod that makes quick work of your ball of dough. (Update: This rolling pin is discontinued, but you can find a great French Style Rolling Pin Here.)

    Like all really good wood rolling pins, it holds flour (not too much, not too little) in the grain, so dough doesn't stick. A quick dusting of flour on your work surface and a light rub on the rolling pin every ten or so turns is all you'll need.

    Roll from the center of the circle towards the edge to keep from stretching the dough.

    Rolling the perfect pie crust technique with pin and hands

    Rod rolling pins:

    I prefer rod-style rolling pins for pie dough because I can feel where the dough is thick and thin more easily as I roll.

    I can also adjust the pressure anywhere along the rod as I roll to get the dough very even.

    A French-style, tapered rolling pin is designed to roll pastry thin on the inside of a circle and a little bit thicker on the edges. Great for pies that will get a decorative edge!

    Rolling the perfect pie crust turning dough

    Go from the center of the dough:

    Make sure to roll from the center of your circle towards the edges to prevent stretching the dough unnecessarily. Lift the circle gently and turn a quarter turn every few rolls to keep the shape and make sure it's not sticking to the surface.

    Rolling the perfect pie crust Measuring pan to dough

    When your circle is about 2 inches bigger than the diameter of your pie plate, fold it in half and gently lift it into the pan.

    I like to measure by just holding my pie plate over the dough.

    Rolling the perfect pie crust folding in half

    Don't be tempted to stretch the dough into place here! Lift and settle the circle into the bottom of the pie plate.

    Rolling the perfect pie crust laying in pan.

    Once it's settled in I trim my edges with kitchen shears to about ½ and inch past the rim.

    Rolling the perfect pie crust trimming edge with scissors

    For a nice, clean crimped edge I fold that extra half inch under to get a pretty edge.

    Rolling the perfect pie crust folding under edge

    Then crimp or decorate as desired. I use my finger and thumb to gently pinch and give a little twist to give each crimp a little angle.

    Rolling the perfect pie crust crimping.

    Blind baking pie crust:

    For blind baking (baking your crust before filling, for pies like cream-filled) I line with parchment and fill with baking beans or weights.

    You can also dock it with a fork - that just means making little holes all over and on the edges so the crust doesn't bubble up as the flakes bake in.

    Rolling the perfect pie crust docked with fork

    At this point I like to chill my crust in the freezer while my oven heats and put the cold crust in to bake so the crust shape stays well. Follow the instructions on my Perfect Pie Crust recipe for blind baking like this.

    Love Pie? Make more pie with Tara Teaspoon recipes. 

    • Make the perfect pie crust to roll into beautiful designs 
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    • Award winning Mango Coconut Pie
    • A mixed berry pie with a lattice top

    Recipes for Pies and Tarts

    • Four discs of plastic wrapped pie crust.
      Perfect Pie Crust
    • Close up of slice of caramel pecan pie with whipped cream.
      Caramel Pecan Pie
    • square feature image of raspberry tart close up.
      Raspberry Tart (with Pastry Cream)
    • Delicious lemon no-bake icebox pies you can make at home are a perfect summer dessert for a crowd
      No-Bake Lemon Icebox Pie Recipe
    • Overhead image of Pumpkin Cream Pie on light blue linen surface
      Pumpkin Cream Pie
    • serving of apple crisp on white plate
      Favorite Apple Crisp Recipe With Oats
    • PeachTartlet Feature Image
      Easy Peach Tarts
    • Key Lime Bars are a great summer dessert for a crowd
      Coconut Key Lime Bars
    Tara in kitchen making salad

    Tara Teaspoon

    I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!

    More about Tara

    Recipe by Tara Teaspoon. Photography by Melanie Donahoo

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    1. Dallin I says

      December 06, 2016 at 10:50 pm

      This is good info! Will use these tips for Christmas!

      Reply
      • Tara says

        December 07, 2016 at 1:22 pm

        Can't wait to see yours Dallin!

        Reply
    2. Mary Bench says

      July 16, 2018 at 7:01 pm

      LOVE your how-to's!

      Reply

    Hi, I'm Tara Teaspoon!

    I’ve been sharing my original ideas for years. What began as a passion, turned into a publishing career as Food Editor at Martha Stewart Living and Ladies’ Home Journal magazines.

    Now I write cookbooks, and share delicious recipes and expert cooking tips with you here! Thanks for stopping by Tara Teaspoon!

    More about me →

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