Recipe Notes

Helpful pie making tips!!

Crust Rolling

I like to roll my crust out on two sheets of plastic wrap.  I wet my hands with water, wipe it across my counter top, then i smooth two sheets of plastic wrap on the wetted countertop.  Do not use too much water, just enough to wet the surface but not pooling water at all. Overlap the two sheets so there is a large enough area to roll out the pie crust on.  The water makes the plastic wrap adhere to the counter so you can roll the dough out and the plastic wrap won't move. You do not need to add flour to the plastic wrap to roll out the dough, just flour the rolling pin so your dough won't stick.  When the dough is rolled out to a large enough size, you can pick the plastic wrap up with the dough still lightly sticking to it and place it over the pie pan.  Then you can easily peel the plastic wrap off and have a perfectly rolled out and placed pie crust.  You may need to use a little extra water to reuse the plastic for the second crust.

Two crust pie:
My second tip is how I seal my the top and bottom crusts together.  Trim the bottom crust to just the edge/size of the pie pan.  The top crust should be rolled out about an inch larger in diameter than the bottom crust.  Fold the extra top crust around the bottom crust.  Once the top crust is folder over the bottom crust, I pinch the two crusts between my thumb and forefinger turning the crust in a circle until I reach the beginning.  See pics for cherry pie finished look.  

Single crust pie:
For a one crust pie such as the Walnut pie I make the crust about an inch larger in diameter than the pie pan.  Fold the extra under itself to double the crust on the edge.  I then use the same method of pinching the crust between my thumb and forefinger and turn the crust in a circle until I reach the beginning. See pic of Walnut pie for finished look.