Video: How to Roll Pie Dough

In our Basics series, we tackle the simple kitchen tasks; no job is so small that it doesn’t deserve to be done perfectly. Here we show you how to roll, transfer, and crimp pie dough for an evenly baked crust.

By SAVEUR Editors

Published on April 6, 2015

Now that you've mastered the art of making pie dough, next comes the arguably trickier part of rolling it out and fitting it into the pie tin. A few tips for success:

Start with a well-floured surface, and turn the dough 90 degrees every few rolls: rotating it helps create an even thickness throughout and prevents the dough from sticking to the surface.
If your dough does start to stick a bit, don't be afraid to pick it up and dust a little flour underneath. (If you've used lots of flour during the rolling process, you may want to brush the excess from the underside of the dough with a pastry brush as you roll it onto the rolling pin.)
Use your fingertips to fit the dough into the pie tin carefully, making sure there are no air pockets between dough and tin. Crimping the edges helps ensure the crust won't slump or shrink when baking (a proper rest after mixing will help with this, too).

Now, what are you going to fill it with? See our favorite pie recipes for a few ideas.