Whether it's fear of overworking the dough, or worries about crimping the crust, too many home cooks avoid learning how to roll out pie dough. But armed with a great pie crust recipe, and the right tips, anyone can nail the perfect summer pie. And once you do, there's no turning back to the pre-made pie pies.
Photo by Chelsea Kyle, food styling by Katherine Sacks
1. Start with the right dough
Although most pie dough recipes suggest a range when it comes to the water amount, we're a fan of this recipe which uses apple cider vinegar and 1/4 cup ice water to create the ideal moist texture. Mix it in a food processor until the dough just forms, then shape it into a wide, flat disk and let it chill for at least an hour. Resting is key! Allowing time for the gluten to relax and all the water to absorb helps keep the dough pliable.
Photo by Chelsea Kyle, Food Styling by Katherine Sacks
2. Gently roll it out
Choose a cool, large surface to roll out your dough. Lightly flour the work surface and rolling pin and working quickly, gently begin to roll the dough from the center outward. Apply even pressure and rotate the dough a quarter turn after every few passes, flipping the dough over occasionally and adding more flour as necessary.
