One of the biggest hassles of rolling out your own pie crust is dealing with cracks, especially at the edges.
A great tool for helping keep your crust smooth without adding too much flour or overhandling it (both activities that contribute to a tough crust) is plastic wrap.
I try to touch the pastry dough as little as possible while I am rolling it out so here is my step by step process on using the wrap:
1. After mixing your crust ingredients together, turn them out onto a piece of plastic wrap and use it to gather the dough into a ball
2. Keeping the plastic around the dough start to flatten it. This helps keep the edges smooshed together by the wrap, reducing cracking and helping you smooth out the crust without actually touching it with your hands.
3. Now you have a nice, smooth, uncracked crust without adding extra flour.
Click here for my complete Blueberry Pie recipe.
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