You made the dough (click here to see how). Score! Now it’s time to move on to rolling and placing into the pan. Here we go!
First, slap out your dough onto a well floured countertop. I like to use a slab of marble because it stays nice and cool, but that isn’t required. You will definitely want to work on the coldest surface you can find, though. You will also need a floured rolling pin, a small dish with some water, a brush, and a thin metal spatula.
Begin by pressing your thumb along the edge of the dough. This will help keep the edges from cracking.
If you do end up getting a few cracks, though, use your brush and some water and stick the brush into the crack. Then press the moistened bits together to seal it back up.
Your dough should look like this. From here, begin rolling out your dough. Roll it twice in one direction, loosen underneath your dough with the spatula, turn the dough ninety degrees, and repeat. Keep doing this until you have a circular shape that is about 0.25 inch thick.
Remember to add more flour as necessary. You may also need to re-flour the bottom of the dough from time to time.
If you get to a point where the dough seems too warm, either transfer whatever you are rolling the dough on into the freezer for a few minutes, or gently fold up the dough to transfer to a plate, unfold the dough on the plate, and chill.
Once you have rolled the dough out to be sufficiently big, fold the dough in half, half again, and half once more, making sure all sides are well-floured to prevent stickage. You should end up with a piece that is an eight of the original circle.
Transfer the folded crust into your pie pan and begin to gently unfold it, trying to keep the point in the center.
Trim the overhang so that you have about two inches of overhang. Gently fold the overhang inwards.
Using your fingers in a pinching motion, gently pinch the edge of the pie to create the classic ruffled pie edge.
Voila! Now freeze your beauty for an hour.
Now to blind bake your pie, brush the edges with a beaten egg. Place a sheet of parchment into your pie and fill it to the brim with either pie weights or dried beans, ensuring that they are snug up against the pie. Place in a 400 F degree oven and bake for 20 minutes. Pull out the pie weights at the parchment and bake 10 minutes more, until the bottom is browned. If your edges appear to be getting too dark, gently cover them with some foil.
So there you have it! How to make your very own pie crust from scratch. Sometime in the future, I’ll have a tutorials for more edges and a double-crusted pie. Until then, though, enjoy!
Side note, my nail polish is NYColor’s Fashion Safari, OPI’s Goldeneye, and OPI’s Skyfall.