Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

Roll each piece on a well-floured board into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn't stick to the board.

Place in coldest part of refrigerator (usually back bottom shelf) at least 30 minutes before rolling out and forming into a crust.

Oct 23, 2018 · My go-to formula will give you a buttery no-fail crust. For the flakiest results, make sure all the ingredients are cold.

Set aside and see how long you can keep from sneaking a slice of apple. With a rolling pin, begin rolling out the Perfect Pie Crusts into large circles. Roll the dough from the center outward.

Sep 24, 2024 · Here, a step-by-step guide to rolling out pie dough, shaping it in the pie plate and crimping it—according to a baking expert.

The art of making buttery, flaky pie crust from scratch is quite simple when you master the basics. Follow our step-by-step guide for perfect pie crust every time.

Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits. Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and ...

Alton Brown's Pie Crust recipe from Good Eats on Food Network is buttery, flaky and infinitely adaptable.

Plain and Perfect Pie Crust: In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour, salt, and sugar for 1 minute. Add the butter and mix just until you have a crumbly ...