So you've made your dough and want to convert it into a pie. It's as easy as, well, pie.
Step 1: Get Ready to Roll
You'll need a clean surface (large cutting board is great). Take your dough out of the refrigerator a few minutes before you want to use it, and flour your surface.
Step 2: Softening the Dough
Pound down the dough with a rolling pin to soften it. Any kind of rolling pin will do. You'll want the dough about the same thickness all over.
Step 3: Creating the Perfect Pie Shell
Roll the dough from the center out but not over the edge. To keep the dough moving, toss a little flour underneath so it doesn't stick to the surface. Adjust the pressure as you roll until you have a circle rolled out that's 1/4 to 1/8 inch thick.
and ease it into the pie plate.
Tip: Don't stretch the dough during this process or it might shrink when baked.
Step 5: Trimming the Dough
Trim any excess dough with cooking shears, leaving approximately 1 1/2 inches for the crimped edge. Chill the shell as the recipe indicates.
Step 6: The Filling
Fill the pie and roll out the top layer of dough. For a double-crust pie you want the bottom layer to be approximately 12 inches in diameter and the top about 10 inches.
Step 7: Topping the Pie
Once the top layer has been rolled and is ready, carefully place it on top of the filled pie and trim any excess like you did before with the bottom layer.
Step 8: Crimping Methods
Fold the excess under the edge and seal together. Even out the thickness around the edge and shape the dough so it sits on the rim of the pie plate. There are a few ways to crimp.
Use a fork to create this look, pressing the tines lightly around the edge of the pie shell.
Rolled Edge Method
Simply take the dough and roll it over toward the center of the pie for this third option.
Step 9: Finishing Touches
No matter which crimp you choose, be sure to add an egg wash if the recipe calls for one, and don't forget to cut several vents in the top layer. Bake and serve. Watch our how-to video for more.