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tharmas
78
Dec 19, 2017
Couple of thoughts:
1) Serious Eats has a pretty good "easy" pie dough crust that I tend to default to (though it requires a food processor): http://www.seriouseats.com/recipes/2011/07/easy-pie-dough-recipe.html
2) Game changer for me was rolling out the dough between two big sheets of parchment paper - it is such a good idea on so many levels. You don't have to flour any surfaces which means you don't dry out the dough, you don't make a huge mess with flour everywhere in your kitchen, and you can peel off the top sheet and easily transfer the crust to wherever you want it.
3) Assuming you've let the dough chill for an hour (or overnight or whatever) before rolling out, give it a couple of minutes out of the fridge before you start rolling. And go slowly when you start rolling out - and recognize that the dough will crack, but you can always push it back together.
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