Emilie Meyer
Putting premade pie dough in a pan is a simple process, but it can be tricky. The first step is to take the dough out of the refrigerator and let it sit for 10-15 minutes until it is pliable but still firm. In the meantime, prepare your rolling pin and other equipment, and grease the pie pan to prevent the dough from sticking. Next, roll out the dough, making sure it is larger than the pie pan. Drape the dough over the rolling pin and place it on top of the pie pan, centring it to cover all corners. Gently level the dough with your fingers, then trim off any excess. Finally, crimp the edges to finish.
Characteristics and Values Table for Putting Premade Pie Dough in the Pan
| Characteristics | Values |
|---|---|
| Dough temperature | Firm but pliable |
| Dough thickness | ⅛-inch thick or 1-3 inches larger than the pan |
| Pan preparation | Greased with butter, oil, or pan spray |
| Dough transfer method | Folded in half or rolled onto a rolling pin |
| Dough placement | Centered with excess dough trimmed or tucked |
| Crust finish | Crimped or fluted edges |
| Filling | Most pie fillings can be used |
| Baking | Chilled or frozen dough bakes better |
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What You'll Learn
Grease the pan to prevent the dough from sticking
Greasing the pan is a good idea if you're baking a crumbly crust, such as a graham cracker crust or a tart crust. This extra grease underneath prevents the crust from sticking to the pan. If you're using a pie crust, it's less likely to stick to the pan, as it's weighed down by filling or pie weights.
However, if you are going to remove the pie from the pan before serving, greasing the pan with butter or cooking spray will help to prevent sticking. You can also use parchment paper or aluminium foil to line the pan before adding the crust, which will make it easier to remove the pie from the pan.
If you're using a non-stick pan, you may not need to grease the pan at all. You should also be careful not to use too much grease, as this can change the texture of the crust.
Before you add your premade pie dough to the pan, make sure it has been properly chilled. This will make it easier to handle and less likely to stick to the pan.
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Roll the dough to the right thickness
The ideal thickness for most pie dough is around 1/8 of an inch. This provides the right balance between a flaky, tender crust and a well-supported filling. A consistent thickness of 1/8 inch ensures a balanced texture, allowing the crust to support the filling without turning soggy or overpowering the flavours. An overly thick pie crust can take longer to bake, resulting in a dry and chewy texture.
To achieve an even thickness across your dough, start by chilling your dough for at least 30 minutes before rolling it out. This helps relax the gluten and makes the dough less sticky, making it easier to handle. Lightly flour your surface and rolling pin, but don't overdo it as too much flour can dry out the dough.
Begin rolling from the centre outwards, rotating the dough occasionally to maintain an even shape. If you notice any uneven spots, gently press them down to even things out. For best results, aim for a uniform 1/8-inch thickness throughout.
A simple trick to achieving the perfect thickness is to use rolling pin guides or two wooden dowels of the same size. These guides will help keep your dough uniform as you roll it out, ensuring even baking. When your dough is rolled to the right thickness, it will make a huge difference in how your pie looks and tastes.
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Drape the dough on your forearm or a rolling pin
Drape the dough over your forearm or a rolling pin. This technique is a little tricky and requires a gentle touch. First, gently flatten the dough ball, trying to maintain a circular shape. Then, pick up the dough and place it on your forearm or rolling pin, allowing it to drape over your forearm or the pin. Make sure to use enough of your forearm to support the dough and prevent it from breaking. You can also drape the dough over both hands, with the opposite sides supported to prevent tearing. Rotate your arms inward towards your body, and then lift your fist, supporting the dough with your palm, which will be doing the spinning.
Now, you can begin to stretch the dough. Gently stretch it between your fists, then cross your arms to rotate the dough. Uncross them and keep rotating and stretching until you reach the beginning. You can also stretch the dough by placing your dominant hand about half an inch away from the edge and pushing down and rotating your wrist. Repeat this motion as you rotate the dough, creating a groove and raising the outer crust.
If you are using a rolling pin, simply roll out the dough on a floured surface, ensuring that the dough is well-floured to prevent sticking. You can also use a rolling pin to lift and carry the dough over to the pie plate, which is useful if you are using a larger jelly roll pan.
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Centre the dough in the pan
When it comes to putting premade pie dough in the pan, there are several methods you can use to centre the dough and ensure a neat finish. Firstly, it is important to ensure your dough is the correct size and texture. The dough should be rolled out to a size that is 1 to 3 inches bigger than the size of your pie pan. For example, if using a 12-inch pie pan, roll the dough to a diameter of 15 inches. This will ensure the dough is big enough to cover the bottom of the pan and the sides.
To centre the dough in the pan, one method is to drape the pie crust over your forearm or a rolling pin. Place your arm or the rolling pin on top of the pie pan and gently undrape the pie crust, allowing it to settle into the pan. You can then adjust the dough so that it is centred and covers all the corners. Another method is to fold the dough loosely in half, lift it with both hands, and position it over one side of the pan. Carefully unfold the dough, allowing it to settle into the pan. You can then gently lift the edges of the dough and ease it into the corners, ensuring it is centred.
Once the dough is centred, you can trim the excess dough hanging over the sides. For a single-crust pie, leave a one-inch overhang, then tuck the excess back under the crust. This will help to ensure a neat finish and prevent the dough from slipping down into the pan during baking.
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Crimp the edges for a finished look
Once you have lined your pie pan with the dough, the next step is to crimp the edges to give your pie a finished look. Crimping the edges is not just about looks, it also helps seal in the filling of your pie. There are several ways to crimp the edges of a pie, and you can choose the method that suits you best. Here are some of the most common ways to crimp pie edges:
The Classic Scallop Crust:
Use the index finger of one hand to push the inner edge of the pie dough out while pinching the outer edge in with the thumb and index finger of the other hand. Repeat this process around the entire edge of the pie to create a dainty, scalloped edge.
The Large Scallop Edge:
For a modern twist on the classic scallop, use the middle knuckle of your bent index finger to push the inner edge out, while your thumb and index finger of the other hand push the outer edge in. This creates larger, more dramatic scallops.
The Angled Crimp:
Push down and out with your thumb while pushing in against the outer edge with the index finger of your other hand to create an angled, even pie crust crimp. This method adds a little flair while sealing the pie without being too showy.
The Rope Crimp:
Pinch the pie crust gently between your thumb and index finger at an angle, gently pulling up the outer edge of the dough with each pinch. This creates an elegant rope-like effect that runs all the way around the pie crust.
The Fork Crimp:
This method requires a floured fork to press onto the dough between each crimp. Press the excess dough in between crimps flat to the edge of the pie plate, then firmly press the fork tines onto the dough, being careful not to hit the pie plate.
The Simple Pinch:
A simple pinch, when done right, can create an elegant finish. Use your thumb and index finger to pinch the dough, gently pulling up the outer edge to create a rope-like effect.
Once you have crimped the edges of your pie, you can finish it off with an egg wash before baking to give it a glossy sheen and a rich golden-brown color.
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Frequently asked questions
If you are using a frozen pie dough, let it thaw in the refrigerator overnight. For a refrigerated pie dough, let it sit on the counter for 10 to 15 minutes until it is pliable but still firm. Grease the pan with butter, oil, or pan spray to prevent the dough from sticking to the pan.
Roll the pie dough according to the size of the pan, making sure it is at least 1 to 3 inches bigger. Drape the dough over your forearm or rolling pin and place it on top of the pan. Centre it to cover every corner.
Gently level the dough using your fingers. Avoid pulling or stretching the dough, which will cause it to spring back when baked. Trim the excess dough so that there is an even 1" hanging over the perimeter.
You can fill the pie with your desired filling. For a single-crust pie, tuck the overhang back under the crust. For a double-crust pie, seal the edges by brushing the bottom crust with water, milk, or egg wash. Crimp the edges with your fingers or a fork to finish the job!
