Working with Pie Dough
Roll out the dough
Lightly dust a work surface, the dough and the rolling pin with flour. Rolling from the center toward the edges and in all directions, roll the dough into a round 2 to 3 inches larger than your pie dish or pan.
Turn and lift the dough
Using a bench scraper or an offset spatula, lift and turn the dough several times as you roll to prevent sticking. Dust the surface and the rolling pin with flour as needed.
Brush off the excess flour
Carefully roll the dough around the rolling pin, brushing off the excess flour with a pastry brush. Excess flour can make the dough tough.
Line the pan with dough
Position the rolling pin over a pie dish or pan. Unroll the dough and center it in the dish. Gently press the dough into the bottom and up the sides of the dish, taking care not to pull or stretch it.
Trim the dough
If making a single-crust pie (shown here), use a small paring knife or a pair of kitchen scissors to trim the dough, leaving a 3/4-inch overhang.
Create the pie edge
Roll the overhang under itself to create a high edge on the dish’s rim. Using your index finger and thumb, pinch the dough around the rim to form a fluted edge or create another decorative edge of your choice.