How to Roll Out and Transfer Pie Dough

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I'm Kelly Senyei, with Epicurious.com

and this is how to roll out and transfer pie dough.

You wanna make sure that you've lightly flowered

your surface, as well as the pie dough itself,

and your rolling pin.

A marble countertop is best

because it keeps the dough chilled,

but a wood countertop will work well, too.

You want to roll your dough to about an eighth of an inch

thickness and also so that it is at least

one inch bigger than the size of your pie plate.

If at any point, your dough is

starting to stick to the board,

just add a little bit more flour.

You can gauge the side of our dough

by turning your pie plate upside down

and measuring it against the outside diameter.

Once the dough is rolled out,

you're ready to transfer it to your pie plate.

To do this, you wanna roll it up on to the rolling pin.

And then simply unroll it into your pie plate.

Using your fingers, push the dough into the corners

of the pan.

If at any point your dough tears

it's no reason to freak out.

You can just use a little bit of the excess

to patch any holes.

No one will even see it,

because you'll have filling in the pan.

You can trim off any excess dough using your kitchen sheers.

And then you can finish off your pie dough

by crimping the edges.

You can do it simply with a fork

by pressing the tines of the fork into the side of the pan.

Or you can use your thumb and your forefinger

and push the two together.

And that's how you roll out and transfer

pie dough to a pie plate.

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