You learn something new every day right? And if you’re not learning something new, you should be seeking new things out, because there’s ALWAYS more to learn in any endeavor! Especially if you want to keep improving, right? For me, I wanted to keep improving with making my own crust. So I managed to find a great and short article on – How to Make Sure Your Pie Crust is the Right Thickness.
Making a successful homemade pie crust isn’t for the insecure home cook. There’s a lot that can go wrong—and when pie goes wrong, it’s hard to get it back on track.
Among the things to pay attention to is the pie dough’s thickness. “You want to measure your dough to make sure it has a uniform thickness throughout so it bakes evenly,” says Epi Food Director Rhoda Boone. Too thick, and you’re looking at an unevenly cooked pie. Too thin, and the crust may darken too quickly.
I’m sure there are a lot of methods pie bakers use and have used that were probably passed on generation after generation, but for me, mom just used to ‘eyeball’ the thickness of the crust, which always worked out for her perfectly. For me though, not so much though. The ‘eyeball’ technique just didn’t work consistently for me. So naturally when I came across the Epicurious technique, I was giddy with excitement.
I like ‘clear cut’ methods like this. I don’t have to think about it, Just do it.
How to Make Sure Your Pie Crust is the Right Thickness
You can’t really eyeball a dough’s thickness (unless you have a magic sense of what 1/8 of an inch looks like). So there’s no getting around it: you’re going to need to measure.
But don’t reach for your ruler. Instead, reach into your piggy bank. Just a couple of quarters is all you need to get the pie crust to the right thickness every time.
Here’s how it works: Place your pie dough on the counter. Using a rolling pin (preferably with a thicker center and tapered ends, which prevents your crust from being too thick in the middle), start to roll out the dough into a disc. Now take two quarters and stack them up next to the dough. Together, the coin stack’s height is roughly equivalent to 1/8 of an inch, which is the Epicurious Test Kitchen’s recommended thickness for pie dough.