Roll & Form Pie Crust Pt.2
Table of contents for Roll & Form Pie Crust
- Roll & Form Pie Crust
- Roll & Form Pie Crust Pt.2
- Roll & Form Pie Crust Pt.3
Hi I’m Cat Cora, today I’m going to demonstrate how to roll out and shape a pie crust. We’re also going to blind bake it which means to cook it empty without any filling. There’s two reasons why you do that, one is for a no-bake pie and the other is to get that crust really nice and crisp.
Okay when you start rolling out your pie dough, you always want to make sure again that you start with a chilled dough, at least chilled 30 minutes. I’ve floured my surface as you can see and now I’m gonna flour just lightly the dough and my rolling pin. You always want to start in the centre when you’re rolling the dough out and you don’t want to go back and forth or flip it over too much because it makes your dough tough.
And you always want to pick it up after each – each roll. I’m making a 9inch pie so I’m gonna roll it out to about 11 inches. Now if you have any sticking you can just kind of scrape it up. Make sure – I think I’m okay and then now transferring.
Transferring can be a little tricky.
In case you didn’t see the video in part 1 of this series… here it is again
This is part of a series of posts, you can read the rest of it by clicking on the links for the Table of Contents at the top of this post.
Tags: cajun cooking, cooking utensils, cooking for a crowd