Tiffany Haney
A flaky pie crust is a delight, but getting it into the pan can be a challenge. The key is to be gentle and avoid stretching or tearing the dough. One method is to fold the dough in half, lift it into the pan, and carefully unfold it. Another is to roll the dough around a rolling pin and unroll it into the pan. For a single-crust pie, trim the dough, leaving a one-inch overhang, and tuck it under the crust. For a two-crust pie, the bottom crust should be larger than the top, which only needs to cover the filling. Seal the two crusts together by pressing with a fork or fluting the edges with your fingertips.
| Characteristics | Values |
|---|---|
| Ingredients | Flour, sugar, salt, vegetable oil, milk, butter, water |
| Crust type | Single, double, lattice, two-crust |
| Crust shape | Round, wavy crimp pattern |
| Crust thickness | 1/8-inch (3 mm) |
| Crust size | 9-inch, 10-inch, 11-inch |
| Crust preparation | Mix dry ingredients, add wet ingredients, form dough, pat into pan, trim, chill |
| Crust storage | Freeze for up to 2 months, room temperature for 2 days, refrigerate for 3-4 days |
| Crust baking | 350°F (180°C) for 10-20 minutes, depending on desired doneness |
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What You'll Learn
Avoid stretching or tearing the dough
When moving rolled-out dough to a pie pan, it is important to avoid stretching or tearing the dough. One way to do this is to fold the dough loosely in half. Lift the folded dough with both hands and place it over one side of the pan, then carefully unfold the dough. Alternatively, you can roll the dough loosely around a rolling pin, position the loose edge at the edge of the pan, and unroll the dough directly into the pan.
Gently lift the edges of the dough to ease it into the corners of the pan. You can adjust the position of the dough so that the overhang is even around the rim. Use your fingertips or a small ball of scrap dough to gently push the dough into position.
To prevent the dough from sticking to the pan, you can use a non-stick pan, grease the pan with butter or shortening, or use parchment paper or aluminium foil to line the pan.
Additionally, choosing the right type of pan is important. Metal pans are recommended for better heat transfer, although glass pans are a good option for beginners as they allow for monitoring the colour changes and crispness of the pie crust.
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Fold the dough or roll it around a pin
To transfer the dough to the pie pan, you can either fold the dough or roll it around a pin. Here's how to do it:
Folding the dough:
Firstly, avoid stretching or tearing the dough when moving it to the pie pan. To do this, fold the dough loosely in half. Then, lift the folded dough with both hands and place it over one side of the pan. Finally, carefully unfold the dough.
Rolling the dough around a pin:
Generously flour the rolling pin to avoid sticking. Then, roll the dough loosely around the rolling pin. Position the loose edge of the dough at the edge of the pan and slowly unroll the dough directly into the pan. You can use a French-style tapered pin, which gives you the most control.
Final adjustments:
Once the dough is in the pan, gently lift the edges just enough to ease it into the corners of the pan. Adjust the position of the dough so that the overhang extends evenly around the rim. For a single-crust pie, trim away any excess dough, leaving a one-inch overhang. Then, roll the excess dough underneath, similar to rolling up a sleeping bag, and let it sit on the edge of the pie plate.
It is important to note that the dough should be really cold when rolling it out. A cold dough is not only easier to roll but also creates a flakier crust with less shrinking. Additionally, you can whack the dough a few times with a rolling pin to make it more pliable. You can also lightly flour the work surface and rolling pin and gently roll the dough from the center outward.
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Adjust the dough position and push into corners
Once you have transferred the rolled-out dough to the pie pan, you will need to adjust the dough's position to ensure it fits neatly into the pan.
First, ensure that the dough is not stretched or torn. If it is, start again with a fresh piece of dough. You can loosely fold the dough in half and lift it with both hands, positioning it over one side of the pan, and then carefully unfold the dough. Alternatively, you can roll the dough loosely around the rolling pin, place the loose edge at the pan's edge, and unroll the dough directly into the pan.
Next, gently lift the edges of the dough and ease it into the corners of the pan. Use your fingertips or a small ball of scrap dough to push the dough into position, ensuring it fits snugly into the corners.
For a single-crust pie, trim away any excess dough, leaving a one-inch overhang. You can then tuck the overhang back under the crust. For a double-crust pie, the bottom crust should be trimmed to the edge of the rim, filled, and then topped with a crust that is about half an inch larger than the rim. Tuck the top crust under the bottom crust along the rim and seal it with a floured fork or by brushing the edge with water, milk, or egg wash.
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Trim excess dough, leaving a one-inch overhang
When making a pie, it is important to trim the excess dough to ensure that the crust does not shrink while baking. Leaving a one-inch overhang of dough will help to ""anchor" the crust to the pan, preventing it from shrinking and sliding. This is especially important if you are making a single-crust pie.
To achieve this, use kitchen shears or a knife to cut any excess dough, leaving a one-inch overhang. For a double-crust pie, you will also need to trim the top crust to the same size as the bottom crust after filling the pie. This will ensure that the edges of the crust are even and can be sealed together.
After trimming, the overhang can be tucked back under the crust, and the lined pan should be chilled for at least 20 minutes before baking or filling. This chilling step is crucial, as it allows the gluten in the dough to relax, helping to prevent the crust from shrinking during baking.
Additionally, when working with pie dough, it is important to avoid stretching or pulling the dough too much, as this can also contribute to shrinking during baking. Instead, gently ease the dough into the pan, allowing it to rest comfortably and loosely, with a one-inch overhang, before trimming and chilling.
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Flute the edges or crimp with your fingers
Flute or crimp the edges with your fingers to add a decorative border to your pie crust. This will keep the dough from slipping down into the pan as it bakes and help seal in the filling.
To flute the edges, use the knuckle of your index finger on your dominant hand, and your index finger and thumb of your non-dominant hand. With your non-dominant hand, pinch the edges of the dough around the knuckle of your dominant hand. Turn the pie dish as you work your way around the edges. This will create a scalloped pattern.
To crimp the edges, use the thumb and index finger of one hand on the outside edge of the crust, and position the index finger of your opposite hand on the inside edge, creating a "V" shape with your fingers. Push your inside finger outward while gently pinching with your thumb and index finger on the outside. Continue this motion around the entire edge, creating a wavy crimp pattern.
You can also use a fork to crimp the edges, creating even lines. Place your index finger on top of the fork and press the tines down into the edges of the crust, continuing all the way around the pie crust. Be careful not to press too hard, or you may tear the dough.
Other tools you can use to create a decorative edge include a spoon or a pair of scissors. To create a crescent moon pattern, simply invert a regular metal spoon and press it into the dough to make half-moon shapes. For a laurel wreath-inspired pattern, snip the crust of the dough at one-inch intervals, then twist the dough in opposite directions.
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Frequently asked questions
Avoid stretching or tearing the dough by folding it loosely in half. Lift the folded dough with both hands, place it over one side of the pan, and carefully unfold it. Alternatively, you can roll the dough loosely around a rolling pin, position the loose edge at the edge of the pan, and unroll the dough directly into the pan.
Stretching the pie crust to fit the pan is the main reason it shrinks while baking. Make sure your crust has a copious overhang so that it doesn't stretch as you fit it into the pan.
Pinch or press a decorative border into the rim of the pie to keep the dough from slipping down into the pan as it bakes. You can also flute the pie by pressing the dough between your fingers on the inside rim and outer edge to create a scalloped edge.
First, make the bottom crust and line your pan. Then, make a second crust in a bowl, shape it into a disc of dough, wrap it, and chill for two hours. Roll out the dough on a lightly floured surface to 1/8-inch thick and use a cookie cutter to cut out shapes to arrange on top of your filling.
