recipes:double_pie_crust_bill

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recipes:double_pie_crust_bill [2012/04/08 11:19] – created billhrecipes:double_pie_crust_bill [2012/04/08 11:44] (current) – billh
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 Divide the dough into two equal parts. Divide the dough into two equal parts.
  
-Form each half of the dough into a ball with your hands, then slightly flatten the first ball on a lightly floured surface.  Roll out the dough until the crust is thin and about 1 to 2 inches wider than your pie pan.+Form each half of the dough into a ball with your hands, then slightly flatten the first ball on a lightly floured surface.  Roll out the dough until the crust is thin and about 1 inch wider than your pie pan.
  
 Use the rolling pin to roll up the dough, then transfer it to the pie pan and unroll; try not to stretch any part of the dough, and don't press the rolling pin down on the top of the pie pan or it will cut the dough.  Trim the dough around the outside of the pan, leaving about 1/4 inch out from the top.  If any tears occur, you can use the trimmed parts of the dough to fix. Use the rolling pin to roll up the dough, then transfer it to the pie pan and unroll; try not to stretch any part of the dough, and don't press the rolling pin down on the top of the pie pan or it will cut the dough.  Trim the dough around the outside of the pan, leaving about 1/4 inch out from the top.  If any tears occur, you can use the trimmed parts of the dough to fix.
  • recipes/double_pie_crust_bill.1333905588.txt.gz
  • Last modified: 2012/04/08 11:19
  • by billh