Hi Donna,
I take the dough out of the fridge and flatten the disk with my
hands. I put it on a floured baking mat -- it's a silicon mat that
keeps dough from sticking. I sprinkle a little flour on top of the dough too.
Then, I roll from the center toward the outer edges, rotating around
the circle. I press harder in the center than at the edge.
I am not a perfect roller. But, the great thing about this dough is
that it's very forgiving and doesn't object to being patched!
Once the circle of dough is about an inch larger -- maybe an inch and
a half -- than the pie dish, I fold it into quarters and place it in
the dish and then unfold. Sometimes, I don't bother with this step;
I just drape it around the rolling pin and plop it into the dish.
Then, I fill the bottom crust, and if it's going to be a 2-crust pie,
I repeat the rolling out process and fold the dough into quarters and
place it on top of the filling.
Then, I crimp the edges between thumb and finger, and poke a hole or
two in the top crust to prevent it from overflowing onto the oven floor.
If I have scraps, I sometimes roll them out and cut out with a
leaf-shaped cookie cutter. Then, I brush the top crust with egg
white, attach the leaves, brush them with egg white, sprinkle with
sugar and bake.
HTH,
Penny
At 04:08 PM 11/5/2009, you wrote:
What is the best technique for rolling out pie crusts evenly, and once they
are rolled out, what is the simplest way to get them into the pie plate?
I want to make the cream cheese pie crust recipe that Penny sent to us
recently.
Donna
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