The ABSOLUTE BEST Way to Roll and Prep Your Pie Dough | Happy Baking with Erin Jeanne McDowell

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining flakiness.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients, while cake flour is softer.

Lightly dust your work surface with flour using one handful.

Begin to roll out the dough by placing your rolling pin in the center and pushing it away from you, then bringing it back to the center and towards you.

Rotate the dough frequently while rolling to ensure even thickness.

Use the rolling pin to help move the dough around the work surface as it gets bigger.

Aim for a thickness between 1/8 inch to 1/4 inch (3 to 6mm).

Use the pie pan as a guide to ensure the right size, aiming for about 2 inches (5 cm) of excess all around.

Transfer the rolled dough to the pie plate using the rolling pin by wrapping the dough around it and unrolling it over the pie plate.

Gently lift the edges of the dough and press it down into the pie plate.

Trim away excess dough with scissors, leaving about 1/2 inch (1 cm) of excess hanging off the edge.

For single crust pies, tuck the excess dough under itself to make it flush with the edge of the pie plate and press lightly to seal.

For double crust pies, prepare the bottom crust as for single crust, then add filling and refrigerate while rolling out the top crust.

Transfer the top crust to the pie using the rolling pin, then pinch the top and bottom crusts together around the edge.

Trim excess dough again, leaving about 1/2 inch (1 cm) of excess, and tuck the top crust under the bottom crust for sealing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens