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• Refrigerate the dough for 30
minutes before rolling it.
• When rolling the dough, don’t be
too stingy with the flour. Every
recipe will tell you to only add as
much flour as needed so that the
dough doesn’t stick. While this
is true, most novice bakers tend
to be way stingier than necessary when it comes to flouring
the dough for easy rolling. If your
dough is sticking in any way, just
add more flour. Please.
• If you feel like your pie dough is
getting too warm to handle, take
a break and put it in the fridge.
These couple of minutes you waste
EAT
THIS
waiting on your dough to cool will
save you many hours of frustration.
• Many people swear by glass
pie plates. Not only do they let you
see how cooked the bottom is —
avoiding a surprise soggy crust —
but they’re known to conduct heat
evenly too.
• Once you have your crust rolled
and ready to fill, give it 15 minutes
in the fridge just to make sure it’s
nice and chilled before it goes in
the oven. This can also help prevent a soggy-bottom pie.
Now that you know everything
you need to know when it comes
to pie crust, give it a try with this
pie crust recipe. You’ll be
amazed at how easy it can be.
HUFFINGTON
11.10.13