How Do You: Roll Out Pie Crust | Easiest Way with Parchment Paper [UPDATED September 2023] - Sweetness In Seattle Blog (2024)

The easiest way to roll out pie crust is: use parchment paper! If you are using homemade or store bought 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.

• Pie crust (of course!)
• Rolling mat. Mine is a plastic mat I bought years ago. Here is one that is silicone and nonstick.
• Rolling pin (french style is my favorite – that is the pin that has no handles, here are lots of options to browse.) Feel free to use your favorite.
• Culinary Scissors (or a paring knife, if you do not have scissors). I also like to use scissors to cut fresh herbs, cutting meat, and cutting twine.
• Parchment paper
• All-purpose flour – for dusting

Tips | For 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
• 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 avoid hard pressure from your hands.
• 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 rolling pie crust is between 60 degrees to 65 degrees F. That is great! I just use the back of my hand to check to make sure it is chilled.
• Flour in powdered sugar shaker: Some use this to lightly dust a surface for rolling pie crust. I simply toss the flour versus sprinkle it. This creates a lightly floured surface.

Steps | To Roll Out Pie Crust:

• First: 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 chilled pie crust over it
• Lightly dust pie crust with flour again with 1/2 tsp flour
  • Place the second piece of parchment paper over the pie crust
• Now, roll. Start in the middle, roll up, then roll down
  • Rotate 1/3 way. Roll again
  • Roll until 1/4 – 1/8 inch thick.
  • Light pressure is key. Don’t go too hard.
  • When rolling, the parchment paper will make noise. That is OK!
  • If any parchment paper breaks, remove it and replace it with a brand new piece of parchment paper.
• Remove the top piece of parchment.
• Place the rolling pin at the bottom of the pie crust and roll so the crust wraps the rolling pin. The crust is now rolled over the rolling pin.
  • Then, roll the pie crust over the pie pan.
• Now, trim off the excess crust that hangs over the pie pan with scissors (or paring knife). The crust’s edge should touch the edge of the pie pan.
• Fold the trimmed edge down, about 1/4 inch. Lightly pinch it so it’s smooth and even.
  • Optional: flute edges with knuckle and fingers.
• Lastly, chill again before filling it or blind baking it.
• Ta-da that is it!

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