The easiest way to roll out pie crust is: use parchment paper! If you are using homemade or storebought pie crust, using parchment paper will help you roll out your crust in the easiest and simplest way!
Make my all butter pie crust or use your favorite store bought pie crust.
Equipment Needed For Pie Crust
- Pie crust (of course!)
- Rolling mat (other bakers use a rolling cloth or silicone mats)
- Rolling pin (french style is my favorite – that is the pin that has no handles)
- Culinary Scissors (or a paring knife)
- Parchment paper
- All-purpose flour – for dusting
Tips Before Rolling Out Your Pie Crust
- Make sure your pie crust is 110% chilled. If you make it yourself, be sure to chill it for 2-3 hours prior rolling
- Use a clean rolling mat (I have a plastic one because it is easy to clean and store)
- Go easy on the flour! I use 1 tsp – 2 tsp total, honestly
- Avoid overworking it. Don’t roll the pie crust out for 30 minutes and use hard pressure
- Light pressure and working quickly is key. Keep your roll time under 15 minutes
What You Don’t Really Need When Rolling Out a Pie Crust
- Marble slab surface: There is nothing wrong with rolling out on a marble slab…if you have one on hand. But don’t go out and buy one simply for rolling pie crust. A clean work surface with a rolling mat is fine
- Thermometer: A few bakers states the best temperature for rollin’ pie crust is between 60 degrees to 65 degrees F. That is great! I just use the back of my hand to check for chilled-ness.
- Flour in powdered sugar shaker: Some use this if they can’t ‘lighty’ dust a surface for rolling pie crust. I simply toss the flour versus sprinkle it. This creates a lightly floured surface.
Now, let’s roll out pie crust:
- Cut two really big pieces of parchment paper (if your parchment paper comes pre-cut, that is fine). About the size of a dinner placemat.
- Lay one parchment paper over the rolling mat
- Lightly dust the parchment paper with flour. Think: 1/2 tsp
- Lay pie crust over it
- Lightly dust pie crust with flour
- Place the second piece of parchment paper over the pie crust
- Roll. Start in the middle, roll up, then roll down
- Rotate 1/3 way. Roll again
- Roll until 1/4 thick in. Lay the pie pan over the pie crust. There should be about 1/2 inch – 1 inch hang over the pie crust
- Remove the top piece of parchment
- Gently peel and roll the pie crust onto the rolling pin
- Then, roll the pie crust over the pie pan
- Trim off the excess crust with scissors (or paring knife)
- Fold the edge down, 1/2 inch
- Optional: flute edges with knuckle and fingers.
- Chill again before filling it or blind baking it.
- Ta-da that is it!
Yes, you can roll out pie crust without parchment paper. But the parchment paper helps because you do not have to use an excessive amount of flour.
See how to roll out a pie crust on a cloth with Fine Cooking.