Let’s get rollin’

Rolling out a pie crust is very simple.  There are a couple of out myths I need to dispel before we start.  The first one is that if your dough is moist and roll- able, it will be a dry not flakey crust.  Well that is simply not true and we have added vodka to ours to limit the amount of liquid.  The second one is that over working your dough will make it tough, and that is true but in the same way saccharin causes cancer.  What I mean is we are not going to come anywhere near working the dough enough to make it tough but if we did keep folding and rolling with rest time it would get tough.  So first take the dough out of the fridge and let it warm up a bit.  I do not have an exact time here, but when you push on it, it should not feel hard and cold.  Throw down some flower and start to roll the dough out.  Turn it ¼ turn each time you roll this will tell you if it is starting to stick.  Keep it as round as you can.  If it is a little dry add a dash of water, if it is wet add flour.  Keep rolling and turning until it is large enough to fill the pie pan and hang down about 2 inches.  If it tears just push it back to gather.  So now let’s talk about pie pans.  I only use glass Pyrex pie pans, they work great and they are completely idiot proof.  When you look through the glass if it is brown on the bottom it is done.  Pie pans have different shapes.  You may have one in your cupboard that does not have a pronounced flat edge around the top.  This is great I am going to tell you how to use that very pan,  take it outside and throw it as far as you can while someone shoots at it with a shot gun.  That will be the best use you will get of that.  Now take your other pan and set it on the counter.  Roll your dough loosely around your pin and unroll it into your pan.  Center the dough and cut the extra (over 2 inches) off with kitchen shears.  The bottom is done.  Now roll out the other half of dough.  Work it the same way as you did with the last.  ¼ turn each roll, flour on the counter, take your time nice and round.  Now this is where you add your pie filling that you already prepared.  So for an apple pie put sliced apples, sugar, ½ cup to a cup depending on how sweet the apples are, ¼ teaspoon of nutmeg, cinnamon and allspice in a bowl; mix and pour into pie shell. Wow that was hard.  Roll your dough loosely around your pin and put it over the pie.  Take a fork and go around the pie pressing the two crusts together.  Trim the excess (over two inches) with kitchen shears.  Now we have to flute the edge in order to stay in competition with Mrs. Smith.  I talked with my wife about filming me doing this and now the laughter has died down a bit.  This can look a bit unskilled when viewed by others, but I assure you it will come out fine. You take your index finger and your thumb and press the dough upward the pie then take the thumb of your other hand and press between them. Then move over a hair and do it again.  This will create a wavy snake like pattern where the crusts join.  Cut vent holes in center, bake until brown.  Let me know how it comes out.