How to Form a Pie Crust | The Ultimate Guide to Pie Crust Part 2

Best Tools for Rolling Out Pie Dough

To roll out pie dough thinly and evenly, a few key tools are necessary. You probably have most of them in your kitchen already.

• Pie Tin
• Rolling Pin
• Pastry Wheel (or pizza wheel)
• Kitchen Scissors
• A large, clean, flat work surface
• All-Purpose Flour for dusting

Depending on the pie crust design you choose later (like a braided pie crust or decorative cut-outs) you may also need extra tools like a 5-wheel pastry cutter, cookie cutters, and a pastry brush.

Pie Tins

You can’t make pie without pie tins (unless you’re making turnovers, pasties, or another kind of hand pie). Pie tins come in two main types: reusable pans and disposable tins, and a few standard sizes. In the US, a 9” pie tin is the most common, but you’ll also find 10” and 6” tins for larger or smaller pies

While I usually prefer reusable kitchen tools, pie tins are one place I often choose disposable. The ridges and texture on the sides of a disposable metal tin help the pie crust stay in place without slumping as it bakes. Reusable tins work well too, but if you do go that route, metal pie pans perform the best. Ceramic and glass pie pans look pretty, but they don’t conduct heat as evenly and also take longer to heat up, which can lead to a soggy or unevenly baked pie bottom.

Rolling Pin

A good rolling pin is essential for rolling out pie dough, especially since pie dough is easiest to work with when it’s still cold. Firm butter means a flakier pie crust, but it also makes the dough less pliable. You need a reliable rolling pin to get the pie dough thin and even without overworking it or taking so long the butter softens and sticks to your work surface.

There are several different types of rolling pins to choose from:

• French Rolling Pin (my favorite): Tapered and lightweight, making it easiest for rolling out pie dough into a circular shape and gives you the best feel for the dough.
• Straight Rolling Pin: Simple and effective. These pins are similar to French rolling pins but not tapered at the edges. They’re great for even pressure, although it is slightly more difficult to roll out circles because of the lack of tapered ends.
• Rolling Pin with Handles: Heavier and clunkier, which makes it more difficult to apply even pressure. They’ll work, but aren’t ideal for pie crust.
• Wood vs. Other Materials: Wooden rolling pins are the best choice for rolling out pie dough. Silicone is a decent alternative, but marble, metal or other heavy pins are harder to handle, although they will get the job done if that’s what you already have at home!

Pastry Wheel (Or Pizza Cutter)

Not even the best pastry chefs roll out a perfect circle of dough every time. (And most professional kitchens use giant industrial machines called sheeters anyway). A pastry wheel (or a simple pizza cutter) is the easiest way to clean up your edges.

After rolling out your pie dough into a rough circle, you can use a pastry wheel to trim the edges into an even round shape. This makes transferring the dough easier and ensures a near, professional-looking pie crust.

Kitchen Scissors

Kitchen scissors are very handy for minor adjustments of your pie crust. After pressing your dough into the pie tin, use scissors to make small adjustments for a clean, even edge. They’re especially handy for beginner methods like the simple press-and-trim technique.

Space!

Finally, you’ll need a large, flat work surface for rolling out pie dough. Most countertops work just fine – I use both my granite and stainless steel countertops at home, depending on which has more space. The most important factor is choosing a surface that you don’t mind dusting generously in flour.

If you’d rather not roll dough directly on your countertop, you can use a silicone non-slip rolling mat. These work, but they sometimes slide around and can be more hassle than they’re worth.