Bobby,

After mixing the dough lightly flatten it into a disk, wrap tightly in plastic wrap & refrigerate for 30 minutes.

On a lightly flour board, start rolling from the center. Use your rolling pin in ONE direction only always moving from the center outwards. After each roll, turn the dough 1/4 turn...roll again...turn...roll, etc. Never roll back/forth. Once in a while, lift the dough to make sure there's enough flour to keep the dough from sticking as you roll. When it's the right size (a bit larger than required to fit your pan) , fold the dough over itself into a half-moon shape...then, lightly fold again to make a quarter-pie shape. Place in pie pan & unfold. Trim the edges, if necessary.

Or, when it's ready to go into the pie pan...just roll the dough around your rolling pin & unroll it directly into the pan.

The important thing is to always roll from the center outwards & keep turning the dough so it rolls evenly.

Repeat the process for the top crust. After the top crust is in place crimp the bottom & top crusts together & pleat (or some other decorative finish).

For a crust baked directly with the filling inside such as cherry or apple, I refrigerate the pie in the pie pan for about 15-20 minutes before baking.

I also lightly brush the top crust with egg wash or milk & sprinkle non-melting baker's sugar on top before baking. It gives the finished pie an attractive sugary glaze.

/tricia

Bobby, It really is just a matter of "practice makes perfect". Many pie crust directions will say to make a 1/2 turn. But I find if you roll from the centre out and then from the centre back, and then make a 1/4 or even an 1/8th turn, and roll again, I end up with a round pie crust.

I use the same technique, whether rolling out pastry dough,

And don't be too hard on yourself. The pie will taste just as good if you have to do a little piece work or a little reshaping to make it fit.

Ann

I have a set of plastic rings called Perfect-A-Crust. The 3 rings are different sizes - 8-9-and 10-inches. I believe there are smaller sizes for tarts. The dough will be a perfect thickness (the thickness of the rings) and you will cut a perfect circle when you roll the pastry in this crust "mold". It's also the quickest method I've ever used, when you are cranking out crust after crust... A friend who is a professional pastry chef suggested them because this is what she uses.

-Grainlady

Try this?

Here is a link that might be useful: {{gwi:1533760}}

Tricia and Ann, thanks for the advice. I do usually roll back and forth, so that could be part of the problem. When I pick the whole thing up it tears,

Barnmom, the whipped cream in that picture is kind of runny, huh?

When I pick the whole thing up it tears, I forgot to finish

When I pick the whole thing up it tears, so the tip about folding it first will be really handy... if I get it round in the first place!

Also, in the original post, I meant pastry blender, not cutter.

Mine sometimes are "blob" shaped too. I just trim.

Another option for a fruit or berry pie is to go very rustic. Just fold those odd shaped edges back toward the middle after you put the filling in. Like this:

Lazy, I am!

Deanna

I have made pies for over 40 years and I have never made the crust round when rolling it out, but just roll it in all directions until it fits the pan. I then fold in half and put it in the pan and pat it down. I cut off the edges by turning the pan with one hand and run a knife around the edge as I turn. That's the way my grandmother and mother taught me. I hope my directions make sense.
Clare

Rolling from the center out works for me. I roll between sheets of waxed paper or plastic wrap. It will rarely be perfectly round as Clare states above. I have to trim. My few pies have a "rugged individual" look.

Honestly, I've never purchased a pie crust. Maybe once, but I think I threw all but one out after a while.

Bobby, I don't know from pie crusts, but wanted to pop in to tell you to go to the pets forum - your pet peeps are missing you!

And the folks over on the Organizing the Home forum need you. There a couple of vacuum threads.

Here is a link that might be useful: Organizing the Home

I always roll from the centre out but pick it up and turn it around after a couple of rolls, dusting with a bit more flour underneath. If you try to roll it round to the right size all in one go (without turning it around) and then to pick it up it will tear.

Here's a good little sound video which shows you how to roll out a double pie crust. It uses Real Player.

SharonCb

Here is a link that might be useful: The Cooking Website from Where This is Taken

Can't wait to put these tips to use.

Thanks for cluing me in, Gina... that was nice of them to miss me. Guess I'll have to take an updated picture of Jasper tomorrow and check in with them. I wouldn't have seen it if not for you... I do not regularly check the pets forum anymore!

Can't wait to put these tips to use.

Thanks for cluing me in, Gina... that was nice of them to miss me. Guess I'll have to take an updated picture of Jasper tomorrow and check in with them. I wouldn't have seen it if not for you... I do not regularly check the pets forum anymore!

Grainlady..where did you purchase your rings?
I like them:)
Thank you.

Fantes, of course (and I really want that 'bake in' spatula! Dangerous site!)

Here is a link that might be useful: Perfect Crust

1. Use cold lard instead of shortening

2. Use a food processor

3. Flatten the dough disks, wrap in plastic wrap and refrigerate for 30 minutes up to two days. This makes a HUGE difference.

4. Call all pies "rustic" and don't worry about it. They're delicious even when they're ugly.

5. If you DO get dough good enough for a crust, sprinkle cinnamon sugar over the leftover strips; if it's too bad to use for a pie, cut the entire recipe into strips, sprinkle with C/S. Delicious!

I know others don't agree, but I personally guarantee the lard-food processor-refrigeration method for the prettiest, most delicious, flakiest, best pies!

When I was a kid, and first learning to make pie crusts, my mother had me make extra pastry so that even if I rolled it out into a really odd shape, I could cut an appropriately sized circle out of it. The extra bits got sprinkled with sugar and cinnamon and popped into the oven on a baking sheet. I think I almost liked the pastry "cookies" better than the pie!