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Join the Discussion "Guess what? I can make pie crusts!" Joyce

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After the pastry has chilled for at least an hour (although you can skip this step!), there are two methods I use to roll out the dough. Recipe rolling methods are very important, for a correctly rolled pastry has an even thickness with no weak spots and is less likely to shrink during baking. The waxed paper method and using a stockinette covered rolling pin and pastry cloth are the two methods I use.

For the waxed paper method, tear off two large pieces of waxed paper. Place one part of the dough on top of one piece of paper, and cover with the second piece of paper. Roll out the pastry between the paper layers, starting at the center and rolling out to the edges, turning frequently to make sure pastry is even. Use a light touch and don't overwork the dough. Gently roll and pull the top piece of waxed paper off the pastry. Using the bottom sheet of paper, flip the pastry into the pan, then gently peel off the remaining sheet of waxed paper. Fill the crust, and repeat the process with the top crust. Bake as indicated in the recipe.

If you prefer a more traditional method, cover your rolling pin with a stockinette and rub a bit of flour into it. Spread a pastry cloth on a lightly dampened surface so it stays in place and sprinkle evenly but lightly with flour. Place the dough on the cloth and, starting at the middle, roll out toward the edges, turning and lifting the dough to make sure it isn't sticking to the cloth. If, despite your best efforts, the dough does stick, put the whole thing in the freezer for about 20 minutes and you will be able to separate them! Lift the pastry off the cloth and fold the dough into quarters. Then place the center point in the center of the pan and gently unfold the pastry. This method works for the top and bottom crusts.

When you place the rolled out pastry dough into the pie pan, make sure you don't pull or push the pastry. It should be gently eased into the pan, and pushed gently onto the bottom and sides. For a one crust pie, trim the edges to 1" beyond the edge of the pan. Then fold the excess under and flute or pinch the edges using your fingers to make a wavy design. You can also use a fork to press a pattern, or cutouts of leftover dough, affixed with water to the edge. For a two crust pie, fill the shell and gently unroll the top to cover. Fold the top crust around and under the bottom and pinch to seal. Then decorate as desired. Cut holes in the top crust to let steam escape during baking. For a lattice top, follow directions at Baking 911.

If you are making a crust that is to be baked empty, then filled, the process is called "blind bake". Prick the crust thoroughly with a fork unless the recipe says not to, then I strongly recommend using pastry weights. The weights prevent the crust from puffing up while baking, and can be found in any baking supply store. Or you can line the crust with foil and pour dried beans into the foil. Remove the beans and foil and don't try to cook the beans after they have been baked! Bake the crust in a hot oven, usually around 425 degrees, for about 5-7 minutes. Then remove the pie weights, and continue baking until golden, 3-5 minutes longer. Be sure to cool the baked crust thoroughly before filling.

To tell whether a recipe makes a 2 crust or 1 crust pastry, the 2 crust recipes generally call for 2 cups of flour or more. Pastry recipes can be easily doubled or cut in half and they will work just fine.

Please be aware that it takes about as long to make the pastry as it does to read these instructions. I’ve been very detailed to make sure your first pastry making attempt is a success. For the other pastry making methods, click on the recipes on the next page. And have fun with the process!

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