Roll Out Round Pie Crusts
Proper pressure and rotation ensure the right thickness and shape
with Carolyn Weil
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After making the dough, the next step is shaping it. Carolyn Weil, a pastry chef with over twenty years of professional experience, demonstrates her technique for working a blob of dough into a crust ready for filling.
For more of Carolyn's baking tips, see How to Bake a Double-Crust Fruit Pie and the related videos on this Web site. Carolyn's article "Holiday Pies with a Pretty Twist" appears in Fine Cooking's 2002 Holiday Baking issue (#54).
Video: Gary Junken
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