A homemade pie crust is the difference between a mediocre pie and an amazing pie! Here are all the secrets you need to know to roll pie crust in a perfect circle.
For a truly great pie, you must have a superb pie crust. Try my Yummiest Pie Crust recipe to elevate your pie to better-than-bakery status!
The Night Before
Secret 1: Don’t skip this important step before rolling out your dough: Rest the pie crust dough overnight (or at least 30 minutes) before rolling out. This allows the gluten to relax enough to roll out, making a more tender crust.
Ok, your dough is relaxed and so are you. Let’s get started!
How to Roll Pie Crust in a Perfect Circle
I have found that the easiest way to roll out and transfer pie crust to the pie plate is to use waxed paper. Cut a piece that is a bit bigger than your pie plate.
With a damp cloth, wipe your counter. A damp counter will stick to waxed paper and keep it in place.
Go crazy dusting the waxed paper with flour. Place your disc of dough in the center and flour the top well.
Secret 2: When rolling, don’t go all the way to the edge of the dough. Stop rolling about an inch away from the edge. This prevents the cracking around the edges.
Secret 3: Use this rolling pattern. Imaging your pie crust is a clock. Roll in the following pattern for a perfect circle:
- Middle to 12:00, middle to 6:00
- Middle to 9:00, middle to 3:00
- Middle to 10:30, middle to 4:30
- Middle to 1:30, middle to 7:30
Repeat this rolling pattern until your crust in about 2 inches (or more) larger than your pie plate. Sprinkle with extra flour if your dough starts sticking to your rolling pin.
How did you do? Is your pie crust a pretty little circle? Time to transfer that beautiful crust into a pie plate and get baking!
How to Transfer Pie Crust to Pie Plate
Using one hand on each side of the paper, flip the crust over your pie plate and center it the best you can. (It should stick to your waxed paper, allowing you to adjust the placement.)
When you’re satisfied with the placement, carefully peel the paper away from the back of the pie crust.
Gently lift the edges of the crust to lower it down into the pie plate towards the center.
You’re Ready to Make a Pie
Transfer the pie crust to the fridge for 30 minutes (or more) to rest again to avoid shrinking while baking.
When that’s done, you can fill and bake or blind bake your pie crust. Below is a picture of a blind-baked pie crust.
Happy Baking!
For more information about pie crusts, such as how to crimp and shape the edges and tips for your top crust click here! To learn how to make a lattice pie crust the easy way, click here!
Yummiest Pie Crust
Equipment
- waxed paper
- Rolling Pin
- pie plate
Ingredients
- 2 cups all-purpose flour (260 grams by weight)
- 1 teaspoon salt
- ¾ cup butter-flavored shortening (144 grams by weight)
- ½ cup cold water (or less as needed)
Instructions
- Combine flour and salt. Cut in shortening until it resembles coarse crumbs. Stir in just enough water until mixture forms a ball. If your pie filling is runny (like a fruit pie), make a slightly wetter dough.
- Divide dough in half and shape into discs. Wrap in plastic and refrigerate 4 hours or overnight (at least 30 minutes).
- On a well-floured piece of waxed paper, roll dough into a circle by starting in the middle and rolling to within 1" of the edge in the pattern shown in this picture.
- Brush excess flour off of edges. Carefully flip waxed paper over pie plate, center it and peel off the waxed paper. Gently arrange pie crust into the plate.
- Rest pie crusts in the fridge for 30 minutes before filling and baking.
- Add filling to bottom pie crust. Lightly dampen edges of bottom crust. Flip wax-paper lined top crust onto bottom crust. Center it. Carefully peel off waxed paper. Pinch edges to seal.
- Cut pie crust to 1" past edge of pie plate. Lightly dampen underside of overhanging pie crust. Fold edges underneath. Pinch to seal.
- Crimp edges in decorative fashion, if desired.
- Bake according to recipe directions.
Notes
- Plain shortening can be substituted for butter-flavored shortening, but the flavor will be more bland.
- For tips on how to roll dough into a perfect circle, see body of post above or click link.
- Resting periods are vital for an easy to work with dough that doesn’t shrink when you bake it!
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