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Here's how to roll out perfect piecrust Recipe

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This recipe for Here's how to roll out perfect piecrust, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wil Wagner
Added: Saturday, April 19, 2008


For the crust:
6 ounces (1-1/3 cups) unbleached all-purpose flour; more for rolling out the crust
1 teaspoon granulated sugar
1/4 teaspoon plus 1/8 teaspoon kosher salt
2 ounces (4 tablespoons) chilled unsalted butter, cut into 1/2-inch pieces
2 ounces (4 tablespoons) vegetable shortening, chilled and cut into 1/2-inch pieces (put it in the freezer for 15 minutes before cutting)

Make the crust:
Pulse the flour, sugar, and salt in a food processor just to blend. Add the butter and shortening and pulse several times until the mixture resembles coarse cornmeal, 8 to 10 pulses. Transfer the mixture to a medium bowl. Tossing and stirring quickly with a fork, gradually add enough cold water (2 to 4 tablespoons) that the dough just begins to come together. It should clump together easily if lightly squeezed but not feel wet or sticky. With your hands, gather the dough and form it into a ball. Flatten the ball into a disk and wrap it in plastic. Chill the dough for 2 hours or up to 2 days before rolling. The dough can also be frozen for up to 2 months; thaw it overnight in the refrigerator before using.

Remove the dough from the refrigerator and let it sit at room temperature until pliable, 10 to 15 minutes. On a lightly floured surface with a lightly floured rolling pin, roll the dough into a 1/8-inch-thick, 13-inch-diameter round. Be sure to pick up the dough several times and rotate it, reflouring the surface lightly to prevent sticking. I use a giant spatula or the bottom of a removable-bottom tart pan to move the dough around. Transfer the dough to a 9-inch Pyrex pie pan and trim the edges so there's a 1/2-inch overhang. Fold the overhang underneath itself to create a raised edge and then decoratively crimp or flute the edge. (Save the scraps for patching the shell later, if necessary). Chill until the dough firms up, at least 45 minutes in the refrigerator or 20 minutes in the freezer.

Position a rack in the center of the oven and heat the oven to 350°F. Line the pie shell with parchment and fill with dried beans or pie weights. Bake until the edges of the crust are light golden brown, 25 to 30 minutes. Carefully remove the parchment and beans or weights. If necessary, gently repair any cracks with a smear of the excess dough. Transfer the shell to a rack to cool.

Rolling out the dough: There’s no denying it: Piecrusts are one of the hardest things for a home cook to master. When it comes to rolling them out, experience counts for a lot, but good techniques are crucial, too. Here are some of our best pointers for rolling out lovely, even rounds of dough.
Start with dough at the right temperature
If it’s too warm and soft, it’ll stick like crazy to the rolling pin and the work surface, forcing you to add too much flour as you work it. Dough that’s too cold and hard resists rolling and cracks if you try to force it. Press the dough lightly to check its rolling readiness— your fingertips should leave an imprint but shouldn’t easily sink into the dough.
Roll around the clock
Start with the rolling pin in the center of your dough disk. Roll toward 12 o’clock, easing up on the pressure as you near the edge (this keeps the edge from getting too thin). Pick up the pin and return it to center. Roll toward 6 o’clock, as shown at right. Repeat this motion toward 3 and then 9 o’clock, always easing up the pressure near the edges and then picking up the pin rather than rolling it back to center. Continue to roll around the clock, aiming for different “times” (like 1, 7, 4, 10) on each round.

Turn the dough and check often for sticking. After each round of the clock, run a bench knife underneath the dough (below left), to make sure it’s not sticking, and reflour the surface if necessary. When you do this, give the dough a quarter turn—most people inevitably use uneven pressure when rolling in one direction versus another, so the occasional turn helps average it out for a more even thickness. Continue to turn and roll until the dough is the right width and thickness (below right).
Go easy on the flour
Even dough that’s at the perfect temperature needs a little extra flour to keep it from sticking, but try not to use more than you really need—the more extra flour you work into the dough as you roll it, the drier and tougher the crust will be.
Try an alternative rolling surface
Beyond the usual lightly floured countertop, other options for rolling surfaces include a pastry cloth (our current favorite, shown in the photos above, especially when paired with a cloth rolling pin cover), a silicone rolling mat (brand name Roul’Pat, available online at DemarleUSA.com), and sheets of parchment, waxed paper, or plastic wrap. Choose whichever one you like best.
Use the fewest possible passes of the rolling pin
Overworked dough equals tough crust, so the less you have to work it during rolling, the better.

Number Of Servings:
Number Of Servings:
1 crust
Personal Notes:
Personal Notes:
I got the recipe and instructions from www.finecooking.com




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