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Use Your Rolling Pin to Transfer Pie Dough

By Shelley Wiseman, Senior Food Editor

February 19th, 2013

Once you've rolled out the dough for a pie or quiche crust, your next task is to transfer it to the pie plate. The best way to do this is to roll it around the rolling pin and then unroll it over the plate. Not only does this allow you to lift and position the dough over the plate without tearing it, it also makes it easy to brush off any excess flour on the bottom of the dough, which keeps the dough light and flaky. Here's how to do it:

Position the rolling pin

Position the rolling pin on the near edge of the dough. Gently pull up the edge as you roll the pin away from you until the dough is wrapped over the top of the pin.



Brush the flour from the bottom of the dough

Brush the flour from the bottom of the dough. continue rolling the dough around the pin and brushing off the flour, being careful not to put pressure on the pin so the layers of dough don't stick together.



Position it over the back edge of the plate

Once the dough is completely wrapped around the pin, pick it up and position it over the back edge of the pie plate so that the overhang will be even on all sides. Slowly roll the pin towards you to unfurl the dough over the plate.



posted in: Blogs, Pie Crust
Comments (1)

charlebo writes: That is a wonderful tip. I always seem to mess up when moving my pie crust. Now I can try this! Posted: 6:54 am on April 7th

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