Rolling out pie dough (how to get a perfect consistent pie crust)

If you've ever found yourself rolling out pie dough that just doesn't want to roll out, whether it's too sticky or too crumbly - then you are in the right place.

Over the years, we have spent countless (and painful) hours of rolling out our pie crust and trying to get it into the pie plate. This experience has taught us the best method for rolling out pie dough which we are happy to share with you in this video.

Rolling out pie dough is a fundamental skill for any aspiring baker, and in this tutorial, we'll show you how to do it like a pro. Whether you're a seasoned pie enthusiast or a beginner, our step-by-step instructions will help you achieve perfect consistent pie crusts every time.

- Karli and Julia

Ingredients:

• ½ cup unsalted butter, softened
• 1 cup granulated sugar plus 1 tablespoon, divided*
• 2 large eggs • 1 tsp vanilla
• 1 cup all-purpose flour 
• 1 tsp baking powder
• ½ tsp salt
• 1½ cup fresh plums halved (approx.)
• Juice from ½ lemon
• 1 tsp cinnamon

Tools and Equipment Used:

Amazon.com (American links)

• Bench Scraper https://amzn.to/3rfL0F2 
• French Rolling Pin https://amzn.to/3ECm79l

Amazon.ca (Canadian links)

• Bench Scraper https://amzn.to/3LoRQyR 
• French Rolling Pin https://amzn.to/45OZSt2

Instagram: https://www.instagram.com/trovedesserts