Let pastry chef David Crofton show you how to roll out the crust for a pumpkin pie in this Howcast food video.
All right. Let’s start rolling out these pie crusts and get the pumpkin pie shell in the oven to bake. I’m going to start with a nice rolling pin and I start with a little unconventional. I’m just going to tap the crust a little bit. Kind of flattens it out. Before you put any flour on the board, flatten it out a little bit.
Then you want to start adding some flour. You want to be generous enough so that it doesn’t stick, but not so generous that you’re really going to affect the crust. The way I do it is I use my pin, and I prefer a pin to the ones with the rollers. I think they work a little bit easier and you’re going to be a little bit more satisfied with the results.
So I’m constantly rotating my crust. That helps keep a round shape, and I’m only really rolling in like the middle third of the pie crust. It helps it, again, keep its shape. It’s going to be a uniform thickness of the crust and it’ll be nice and round. If you see the pie crust not rounded, you can take a second and just kind of re-round it. It’s OK. Take your time, make sure it’s round, make sure it stays round. You’re going to be a lot happier trying to get it in the pan if it’s nice and round. So again, I’m rolling and rotating.
If you get a little crack, I’m seeing a little crack forming there, it’s fine. We’ll pinch it closed when we put it in the pie pan. But see, it’s coming out. It’s going to be nice and round. I’m really happy with the way this is looking. A little bit more. You’re going to want a little bit over the lip of the pie pan, but I got it nice and round. I’m going to hold on one second. I’m going to test the size. I can see that it’s coming around. It’s just about where I want it. I’m going to do a little bit more rolling. All right. We’re ready to go.
Now this happens quickly, but it’s really pretty easy. You’re going to roll the pie crust up onto your pin. There’s flour on it. Put your plate right there, put the crust on the lip and then unroll it. Now this crust is pretty durable, so if you need to adjust it a little bit, you can. All right. Just using my hands to get the crust in into the corner of the pan and make sure that the lip isn’t sticking out too much. We’re going to trim a little bit of that crust if it does get a little over the edge of the pan, but this is looking pretty good. I’m happy with the way it looks. I’m going to leave a little bit of crust up here to make a little decorative mark on the crust and just go all around it.
I’m actually going to take a quick break. I’m going to stick this in the refrigerator for about five minutes, just to sort of set it. So let’s put that in the refrigerator and come right back.