Parents' food editor Erica Clark demonstrates how to roll out perfect pie dough.
-Hi. I'm Erica Clark, food editor for Parents Magazine. I'm going to show you a few simple tricks that make rolling out your pie dough a total breeze. First things first, start with chilled dough. Chilling it for even just 15 minutes is the first line of defense against sticking. Next, flour your surface, the best way to coat the surface with a thin layer flour is to pinch some off in your fingers and then flick your wrist to distribute. Use your hands to rub a bit of flour on the rolling pin as well. After you set your dough on a floured surface, use your flour rolling pin to pound the dough several times, get all the anger out. This starts to flatten the dough ball and makes it easier to roll. You want to hit it several times in one direction and then twist the dough 90 degrees and pound it again. Repeat this process until the dough is [unk]. Now you're ready to start rolling. Put a bit more flour onto your dough and line your rolling pin up in the center. You always wanna start rolling from the center of the dough and roll in a single direction. Instead of rotating my hands, I'm going to rotate the dough 90 degrees after each roll. This insures you'll get a circle of even thickness. Rotating the dough after each roll let you know something starts to stick so you can add more flour before the dough tares or become completely stuck to the counter. Once your dough is large enough to fill the bottom of your pan, set the rolling pin down near the top of your circle and lift the edge up over the top. Roll the pin back slightly and lift the dough up then set it on your plate and unroll. And there you have it, perfectly rolled out pie dough.