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Making Perfect Pie Crusts
Rate it! Votes (5) | Comments (0) By Cheri Sicard Posted July 29th, 2007 FabulousFoods.com Recommends: Killer Pies: Delicious Recipes from North America's Favorite Restaurants (Killer (Chronicle Books)), by Stephanie Anderson, (2007, Becker & Mayer)	Killer Pies: Delicious Recipes from North America's Favorite Restaurants (Killer (Chronicle Books))

Good pie crusts need not be difficult. Just use your favorite pie crust recipe and follow along with these instructions.

Tip: I usually roll pie dough between two sheets of parchment paper. For the purposes of the photographs, we didn't do it that way here. However, using parchment paper will save you a lot of clean up time. You'll also use less flour, producing a more tender, flaky pie crust.!

Once you've made your dough, flatten it into a disk and chill the disk in the refrigerator for 30-60 minutes. This step helps the dough to roll out better and keeps it from springing back.

Once the dough has chilled, place it on a well floured surface and use a floured rolling pin to roll it out. Roll first in one direction, then the other, in order to keep the round shape, (Photo1). The finished dough should be approximately one and 1/4 times the size of the pie pan (Photo 2).

Carefully, fold dough in half and place it in the pie pan as shown in photo 3. Trim off any excess dough, leaving about 1" - 1 1/2" extra (photo 4).

Fold edges under so that there is a double layer of dough on the crust edge (photo 5). Using your thumb, crimp the edges of the dough around edge of pie, as shown in photo 6.

Photo 7 shows the finished crust ready for filling. If you plan to fill the crust after baking, loosely line the unbaked crust with foil and fill it with dried beans or store bought pie weights. This prevents the crust from puffing up while baking.

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