Rolling the Dough and Fitting It into the Pan

Rolling the Dough

The ideal temperature for rolling dough is 60°F/15°C, which is the temperature of a very cold air-conditioned room. At this temperature, the dough is malleable enough to roll without cracking but cool enough to keep the butter from softening.

If working in a warm room, it helps to ice down and dry the countertop. If the dough softens while rolling and becomes sticky, slip a cookie sheet under the dough mat, cover the dough with plastic wrap, and refrigerate it for about 10 minutes before continuing to roll it.

My favorite surface for rolling dough is my Magic Dough Pastry Mat. Alternatively, use two large sheets of plastic wrap, preferably Freeze-Tite or a pastry cloth rubbed with flour. If using plastic wrap, two or three times during rolling, flip the dough over, lift off the plastic wrap to prevent it from creasing into the dough, and dust the dough lightly with flour if needed. I like to use Wondra flour for dusting, as its particles work like tiny ball bearings.

My Rose’s signature nonstick Magic Rolling Pin is the most nonstick rolling pin I’ve ever used, and requires very little—if any—extra flour to keep it from sticking. Alternatively, if you have a wooden rolling pin, a knitted pastry sleeve slipped onto the rolling pin and rubbed with flour works well, or rub the wooden rolling pin with flour as needed. Or you can roll the dough between sheets of lightly floured plastic wrap, flipping it over to reposition the plastic wrap and reflouring as needed.

Silicone Fast Tracks serve as spacers between the counter and the rolling pin to ensure an evenly rolled crust and to prevent overrolling the edges. My general preference is to roll the dough 3⁄₃₂ inch (slightly under ⅛ inch) thick.

Roll the dough from the center outward using firm, steady pressure. Lift the dough from time to time as you are rolling and add flour as necessary to keep it from sticking. Before measuring the dough, make sure to lift it from the surface to allow it to shrink in so that it doesn’t retract when set in the pie plate.

For rolling the dough very thin, such as for a galette, it is best to work in a cool room and work quickly. With practice you will be able to roll the dough ¹⁄₁₆ inch—thin enough to read the writing on the dough mat! It is especially helpful to have thinner dough because when folding the edges of the dough over the entire galette filling, the dough as it pleats will not be too thick. If the dough is thicker it will require longer baking and will be less evenly baked.

Cutting the Dough

It is easier to cut the dough to the right size before transferring it to the pie plate or tart pan, rather than transferring a larger piece and then trimming the edges. I use an expandable flan ring (used in professional kitchens as a cake or pastry mold) like a giant cookie cutter to cut neat circles of dough. You can also use a cardboard template or platter and a pizza wheel or small sharp knife to cut the rolled out dough.

For cutting the dough for a tart pan, see Cutting the Dough.

To determine the ideal size for a pie plate, measure your pie plate. Use a flexible tape measure and start at one inside edge, not including the rim. Go down the side, across the bottom, and up the other side. Then measure the width of the rim. You need enough dough around the edge to make a decorative crimped border, but if it is too thick, it will droop and/or not bake through. Use these guidelines:

For specialty pie plates: For a single crust pie, a double thickness border is desirable, so multiply the size of the rim by 4. For a lattice pie, multiple the size of the rim by 3. For a double crust pie, multiple the size of the rim by 2.

For a standard 9 inch pie plate with a ½ inch rim: Cut a 12½ inch diameter disc of dough for the bottom crust. Cut a 12 to 12½ inch disc of dough for the top crust, depending on how much the filling will be mounded.

For Rose’s Perfect Pie Plate: For a single crust or lattice crust bottom, cut a 14 inch disc of dough. For a double crust pie, cut the bottom crust 12½ inches and the top crust 13½ to 14 inches, depending on how much the filling will be mounded.

For making a lattice: After cutting the dough for the bottom crust, add any scraps to the dough for the lattice by layering the strips on top of it. Lay a sheet of plastic wrap on top and roll the scraps into the dough. Flip it over so that it is smooth side up and roll the dough into a 12 by 11 inch wide oval. Cut ¾ inch wide strips, either with a straight or zigzag edge, using a pastry jagger, pizza cutter, or small sharp knife.

The lattice strips should extend ½ inch over the edge of the pie plate so that they can be tucked under the bottom crust, which should have a thinner border than a single crust pie to accommodate the extra layers of dough from the lattice strips.

Transferring the Dough to the Pie Plate or Tart Pan

The easiest way to transfer the dough is to fold it first in quarters. Set the point of the dough at the center of the pie plate and unfold and ease it into the plate. Avoid stretching the dough, or it will shrink back on baking.

For a double crust pie: When lining the pie plate, the bottom crust should come to the outer edge of the pie plate. Then, when draping the top crust over the filling, the top crust will extend far enough so that it can be tucked under the bottom crust, pressed down, and fluted decoratively if desired. To make it easier to transfer, you can slide it onto a cookie sheet, cover it with plastic wrap, and refrigerate or freeze it until firm. Moisten the border of the bottom crust by brushing it lightly with water. Slip your hands under the crust to lift it, and place it over the filling. If chilled, allow it to soften for a few minutes to be flexible. Tuck the overhang under the edge of the bottom crust and press down well all along the top, extending slightly past the edge to allow for shrinkage.

Making a Border

For a rustic style, simply press the dough down with your fingers. Or crimp the dough with your fingers, pressing the dough between your thumb and index finger of one hand into the tip of the index finger of your other hand to create a fluted edge. If the dough softens, either refrigerate it until firm or dip your fingers in flour. Alternatively, instead of tucking the top crust under the bottom, press the two together with the tines of a fork and use scissors to cut the excess.

For a tart, fold down the excess dough on the sides as described here. For a thinner side crust without a decorative border, see Baking Pearl.

Baking the Crust

For a single crust pie or tart: After lining the pie plate or tart pan and creating the border, it is best to freeze it for at least 8 hours before blind baking it to ensure that it keeps its shape. It is necessary to do this for a tart to keep the sides from slipping down excessively. You can refrigerate it for up to 24 hours, or freeze it for up to 6 months if it is not in a Pyrex pie plate. Be sure to wrap it well to avoid loss of moisture. If refrigerating, use two layers of plastic wrap; if freezing, use a gallon-size reclosable freezer bag.

Baking Pearl

Dough scraps can be layered and rerolled, chilled, or frozen. When you have enough, make Rose’s Rugelach.

Rolling, Cutting, and Blind Baking a Pie Crust

Roll the dough from the center outward.

Use a flan ring or a knife to cut the dough.

Place the folded dough in the pie plate.

Ease the dough into the plate without stretching it.

Press the border into the rim of the pie plate.

Fill the parchment or coffee filter with weights and blind bake the crust.

Lining a Tart Pan with Perfect Flaky and Tender Cream Cheese Dough

Fold the dough in half and then in quarters.

Ease the dough into the pan without stretching it.

Press the dough against the sides of the pan.

Press the dough against the top edge.

Roll over the top of the dough.

Push the dough up ⅛ inch above the edge to allow for shrinkage.

Baking Pearls

If you prefer a thinner side crust without a decorative border: Roll the dough ⅛ inch thick. When lining the tart pan, after easing the dough into the bottom and against the sides, fold over the excess dough so that it drapes over the edge of the pan. Run a rolling pin over the top of the pan to cut off the excess dough. Then use your fingertip to press the dough gently against the side of the pan so that it rises about ⅛ inch above the rim.

Set the dough-lined tart pan, lightly covered with plastic wrap, in the freezer for a minimum of 8 hours before blind baking. By not turning in the excess dough against the sides of the pan it does not slip down more than just a little.

To unmold filled tarts that have been chilled, see Solutions for Possible Problems.

Making a Foil Ring to Protect the Edge

Cut off a piece of heavy-duty aluminum foil a few inches larger than the diameter of the pie plate or tart pan. Use a pencil to mark a circle in the center that is about 1 inch smaller than the diameter of the pie plate (about 8 inches) so that only the decorative edge will be covered. With sharp scissors, cut out the ring (the ring will be about 3 inches wide). Shape it so that it will curve over the rim of the pie crust. The ring can be washed carefully and reused.

Making a Foil Ring

Measure the pie plate.

Trace the outlines of the foil ring.

Cut out the foil ring.

Cut out the center of the ring.

Fit the foil ring to the pie plate.

Shape the foil ring.

Blind Baking (Prebaking) a Single Crust Pie or Tart Shell

When making an open face pie (without a top crust) or a tart such as the Pecan Tart, baking the bottom crust completely before baking it with the filling will ensure a crisper crust.

Thirty minutes or longer before baking, set an oven rack at the lowest level. Set the oven at 425°F/220°C.

If using a tart pan, set it on a foil-lined cookie sheet to catch the small amount of butter that will leak out the bottom.

Using nonstick cooking spray, lightly coat the bottom of a large coffee filter or several smaller ones, or a sheet of parchment, crumpled so that it conforms to the shape of the pie plate. Set it in the pie shell and fill it with dried rice or beans.

Bake for 20 minutes. Carefully lift out the coffee filter with the rice by first easing away the sides from the pastry.

Place a foil ring on top to protect the border from overbrowning and bake for 3 to 7 more minutes, just until the crust is golden. Watch carefully. If the dough puffs in places, use the back of a spoon to press it down gently. It is best to use a fork only if you will not be using a sticky filling such as for the pecan tart, as there is a risk that the fork might pierce all the way through to the bottom and the filling would leak through during baking and stick to the bottom of the pie plate or tart pan.

Remove the pie plate or tart pan, still on the cookie sheet, to a wire rack. For an extra crisp crust, while the crust is still hot, brush the bottom and sides with about 1 tablespoon/15 ml lightly beaten egg white.

If any small holes should form in the bottom crust, use melted white or dark chocolate to fill them. It is an ideal filler because, when hardened, it forms a barrier between the crust and the pie or tart filling, but the bottom of the pie or tart pan can be heated to melt the chocolate, making unmolding easy. Allow the pie or tart shell to cool completely before filling.

Baking a Double Crust Pie from Frozen

Baking a double crust pie from the frozen state will result in a crisper bottom crust. This is because in addition to the regular baking time, the crust begins to bake for extra time while the filling is still thawing.

A frozen pie needs to bake at a lower temperature of 400°F/200°C and needs an extra 30 to 45 minutes of baking time, depending on the filling.

If you only have one pie plate and want to freeze more than one pie, line the plate with plastic wrap before composing the pie, then freeze the pie. Once the pie is frozen solid, you can lift it out, place it in a gallon-size reclosable freezer bag, and use the pie plate to shape the next pie. (Unwrap the pie and place it in a pan before baking.)

Baking Pearls

If a crunchy and sparkling effect on the top crust is desired, just before baking spritz or brush the top crust or lattice with a little water or milk (avoid the border as it will get too dark on baking). Dust with granulated sugar.

For the crispest bottom crust, if possible, and only if using a metal or ceramic pie plate (not Pyrex), bake directly on the floor of the oven for the first 30 minutes. Alternatively, again only if using a metal or ceramic pie plate, bake on a preheated baking stone set on the lowest rack level. But when baking that low in the oven, avoid making too large a border, or it will droop.

If the top of the pie starts to get too brown, either reduce the oven temperature to 400°F/200°C or tent the pie loosely with foil with a steam vent cut into it.

I prefer cornstarch as the thickener for fruit pies as it has the best flavor. It is important to bake the pie until the juices bubble within the center vents in order for the filling to thicken upon cooling. (Cornstarch does not thicken completely until it reaches a full boil.)

Fruit pies are best eaten the day of baking, when the crust is the most crisp and the filling the most juicy, with just enough flow. If storing a cut pie, cover only the cut section to keep it from drying without making the crust soggy. For an open face pie, cover the fruit with plastic wrap that has been lightly coated with nonstick cooking spray.