There’s nothing like making your own pie pastry. Sure, it adds a bit more time to the pie making process, but a good, flavorful pie crust makes all the difference between a homemade and a store bought pie. I can’t tell you how many times my pies have been compared to a store-bought pie or pie purchased from a local bakery and hearing that my crust had so much more flavor to it? But ‘making’ pie pastry is only part of the process. You still need to know how to roll out pie crust as well!
When I first started rolling pie crust, I had no technique or care how I rolled it out, as long as it was more or less circular and was large enough to fit into my 9-inch pie dish.
What I didn’t know then that I know now, is that there IS a technique.
There IS a proper way to roll out pie crust, and there is an optimal thickness you want to have.
Needless to say, it took me a while to realize this, which is why I wanted to make sure that you learned how to roll out pie crust the proper way right from the get-go!
Below is a great video from King Arthur Flour, on how to roll out pie crust, the proper and correct way.