With Fall being high time for pies and Thanksgiving getting closer, we thought we'd talk about pie crust. No, not about the ingredients (butter vs. shortening) or how to roll it out but rather how to get that floppy round of dough from your countertop to your baking dish.
Here are two sensible options, illustrated in some great Flickr photos we found. See larger shots and get our tips below...
Both of these techniques require that your dough be floured enough that it won't stick to itself, for obvious reasons.
First up: The rolling method. Once your dough is rolled out, you simply roll it onto the rolling pin, then unfurl it into your pie plate. This works especially well when making a crostata, where you are unrolling the dough onto a flat surface.
The second method is folding. This is the way we usually transfer our pie crusts. You gently fold the dough in half, then in half again, making a triangle. It's less likely to tear as you pick it up, and the beauty is that the point of the triangle goes right in the middle of the pie plate. So, if you've rolled out a decently uniform circle, the dough will unfold perfectly centered.
Anyone have any other tips? Which method do you use?
Related: Good Product: Silicone Rolling Pin
(Images: Flickr members CaptPiper and podchef, licensed under Creative Commons)
© 2009 Apartment Therapy
I like to gently slide an upside down pie plate under the crust then cover it with another. After turning it right side up I take out the extra pan. The crust is already the right shape from being draped over the pan and fits nicely into the second pan.
view Sarahj's profile
I use the over the rolling pin method, but find a french pin works better than the dowel type.
Interestingly enough, the rolling pin transfer can be seen in an Italian painting from 1580:
http://www.fineart-china.com/upload1/file-admin/images/CAMPI,%20Vincenzo2.jpg
by Campi - I guess tried and true lasts!. :)
view vox8's profile
I also do the upside down pie plate transfer method.
view kittyball's profile
I wish I'd read this before I decided to make a poultry version of Mrs. Lovett's meat pie. I had to cover up the torn places with, well, you don't want to know!
view Libbey's profile
Sometimes I'll roll out crust between two sheets of parchment or plastic wrap. If you do that, then transferring the dough is so simple. Peel off one layer, then either lift and flip, or place the pan upside down over the dough, then flip over and remove the wrap or paper..
view CityMinx's profile
Sometimes I do the plastic wrap, sometimes the rolling pin transfer.
view Knerq's profile