Be a pro at rolling dough
Cool pie dough rolls best. Dough that’s too cold will crack when it’s rolled; if too warm, it will stick to the rolling surface. Test your dough’s firmness by pressing the disk with your fingers; they should leave a slight imprint.
• Roll from the center out. Set the pin in the middle of the dough and roll away from you; return to the center and roll toward you. Rolling back and forth repeatedly will toughen the dough. For the same reason, don’t flip the dough over.
• Give the dough a quarter turn frequently, to help ensure even thickness.
• To prevent sticking, lightly reflour the rolling surface and pin, if necessary, but don’t sprinkle flour on the dough, or you risk toughening it.
• Ease up on the rolling pin as you approach the edge of the dough; otherwise, the edges will get too thin.
• Roll pastry into a circle at least 4 inches larger than the diameter of the pie plate.