Comments on: pie crust 103: rolling and crimping

By: Edie Mullen

Edie Mullen — Wed, 18 Nov 2009 21:26:03 +0000

Hey Deb…
You and your baby son are adorable.
As a new gramma (2 beautiful babies born to my daughter in the same year) I can almost smell him…your photos are that good.
2 of my fav things in life are good food & people with sharing spirits who lace their recipes & stories with humor.
Experience in the kitchen makes you good….until then, your only as good as your tools.
Get a silicone mat…from pie dough to pizza dough or pasta, the mat makes everything easy, especially for beginners.
Edie

By: deb

deb — Fri, 13 Nov 2009 16:06:26 +0000

You’ll probably find a frozen pie crust impossible to roll. You can roll it out after it has been defrosted (but is still firm from the fridge) — about a day in the fridge should do the trick.

By: Esther

Esther — Fri, 13 Nov 2009 06:04:26 +0000

Hi Deb! :)
I love your website and I am proud to say that I made my first pie crust dough using your tutorial :) but I’m very nervous to roll it out tomorrow! eeek

Do you roll the dough out in its frozen state? or after it’s been frozen after making then refrigerated for a while?

Thank you for the amazing tips, photos, stories, and recipes! :)

By: Christine

Christine — Thu, 12 Nov 2009 18:46:09 +0000

Yesterday evening I brought two balls of pre-made Cheddar Crust (from Martha: http://www.marthastewart.com/recipe/cheddar-crust) to a friend’s apartment to make her Apple Pie with Cheddar Crust (highly recommend) for dessert. My friend didn’t have flour or a rolling pin, so we improvised by putting out large sheets of plastic wrap on the counter and on top of the dough and rolling it out with a wine bottle. I found this incredibly easy and neat (no extra flour) and there was the extra benefit of simply being able to lift the saran wrap, place it on the pie pan and peel it off (no sticking to the counter, etc). just a tip – i might use it at home and skip the flour from now on!

By: Phyllis

Phyllis — Thu, 15 Oct 2009 18:50:16 +0000

Christina, I have had the same problem for 40 years. The crimping fades away. I always hope it will stand up straight. Some pies have been worse than others. But, I did not let that discourage me and my pies are very tasty. Anyone have an idea how to prevent the crimping from disappearing?

By: Kara

Kara — Sun, 11 Oct 2009 17:44:38 +0000

You. Are. Mynewfavoriteperson.

Seriously. This is an awesome tutorial.

By: Laura

Laura — Fri, 18 Sep 2009 18:18:20 +0000

YOU are a God-send. Thank you for all your great advice and step-by-step instructions. Maybe someday I will make a great pie, maybe even today!

By: christina

christina — Tue, 15 Sep 2009 02:50:24 +0000

thanks for the tutorials! I have a question concerning the crimping: I crimp the shell and even let it rest in the fridge a bit, but it still loses its shape. does that means I overworked it or that I let it warm up too much?

By: Rhonda

Rhonda — Tue, 08 Sep 2009 20:02:44 +0000

I came to print your chocolate pudding pie and looked for an apple. Last night the snoring man in my bed asked me to make an apple pie this coming weekend without knowing I have chocolate planned. Read through your pie tutorials…really good advice. Funny people in the comments. It takes practice to keep the pie crust skills in good shape so mine are really rusty. I cleaned out my Mom’s kitchen cabinets and pulled out the shoe boxes of recipes last Saturday. A lot of pies in there….the Dear Abby pecan was in there twice as a lot of others, state fair recipes and the phone call written on note paper usually with the phone number on the sheet too so instead of Aunt Irene it was her phone number. What was funny was the two competing cafeteria’s cracker pies…one used saltine crackers and one used graham but everything else the same. So pie is in my future. You can add me to the crazy commentors ;)

By: Libby

Libby — Mon, 07 Sep 2009 04:01:17 +0000

I was always too aggressive when rolling which generated heat. So now I relax and take it easy, along with generous bench flour and requisite turning. I have done much better with my crusts with practice. I’ve kept at it throughout the summer, and Sweet Potato Pie is on deck for the upcoming week.