Lightly flour the work surface and rolling pin and working quickly gently begin to roll the dough from the center outward. Roll out the dough rotating the dough as you go applying even pressure press your rolling pin into the dough rolling away from you and back.
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Roll the dough into a large ball and place it in the middle of the floured space.
How to roll out pie dough. Using dough scraper lift and turn dough 90 degrees. Choose a cool large surface to roll out your dough. For a double crust pie you want the bottom to be approximately 12 inches in diameter and the top about 10 inches.
4 use your hands to press it down into a flatter circle about 1 inch or 2 5cm thick. As you take breaks to flour the counter and turn your dough rub your hand over the rolling pin to scrape off any little bits of dough that have gotten stuck to the pin. Rotate the disk as you go and flip it over occasionally to create an even circle.
Place tapered rolling pin in center of dough with ends at 9 o clock and 3 o clock and roll dough outward from center to edge applying even gentle pressure. Place well chilled dough on floured counter and sprinkle lightly with flour. When the dough starts to feel sticky apply a light dusting of flour.
Fill the pie and roll the top layer of dough. A good rolling pin is a pastry making must have. Those bits will stick to your dough especially as it softens and pull up dough in chunks leaving infuriating holes and divots.
