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Keep it neat! Try our tips for getting your dough to the dish and ensuring a perfect fit every time.
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Ingredients and Equipment
- Pate brisee (pie dough)
- Flour, for work surface
- Rolling pin
- Long offset spatula
- Pie plate
- Egg wash
- Pastry brush
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- Wrap the dough around your rolling pin, brushing excess flour from the bottom, to transfer it to the pie plate.
- Why guess if the dough is the right size? Use a ruler to make sure; a 13-inch circle is just right for a standard 9-inch pie plate.
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Start rolling, working from center. If dough loses circular shape, place end of pin near the crooked edge and roll, working that area by pressing with one hand while holding the pin loosely with the other.
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Keep the work surface floured so the dough doesn't lose its shape, stick, or tear: Every few passes, release the dough by running a long offset spatula underneath, then throw more flour under it.
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As you go, run your fingers around the edges of the dough to feel if the thickness is even (and if not, to find where you need to roll more).
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Fit the dough into the pie plate (pushing down the sides without pressing into the corners); use scissors to trim, leaving 1/4 inch.
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