25 Pie Assembly

Rolling out a chilled, round piece of dough on a lightly floured surface. Maintain a circular shape by rotating the dough 45 degrees counterclockwise after each complete roll. Gently transfer the dough using a rolling pin. Unroll and line the pan without stretching the dough or creating air pockets.
Placing an empty pie pan into a pan lined with relaxed pie dough before trimming, allowing the shell to maintain a crisp edge and defined shape without shrinking when baked. Placing a second pan on dough that was stretched during lining further stretches the dough, resulting in shrinking during baking.
Working quickly, fold the overhanging chilled dough to create a thick border. Pinch the border between the thumb and forefinger to form a decorative edge that keeps the dough high in the pan, reinforces the edge so it does not shrink and prevents wet fillings, such as pecan pie filling, from spilling out.
Lining a chilled, relaxed unbaked pie shell with paper and weighing it down so it maintains its shape, while baking to an even golden-brown color. Alternately, place a second pie tin inside the lined shell, chill, and bake upside down with a sheet pan over the tin to prevent the shell from rising.
Assembling a double crust pie using cooled filling to avoid warming the dough. Cut vent holes in the top crust to allow steam to escape during baking. Form a decorative edge to seal together the top and bottom crusts and keep the edge from shrinking. Brush with egg wash and sprinkle with sugar to add color and texture.
Assembling a lattice crust by weaving strips of pie dough of an equal width spaced an even distance apart. After weaving, tuck the overhanging dough and form a decorative edge to keep the dough high in the pan and prevent more fluid fillings, such as blueberry, from boiling out.
© San Francisco Baking Institute | Photography by Frank Wing, Joe Burns, Steve Hunt, Latvis Photography and SFBI staff
Web development by Avalon Media Group