- 3 cupsof dough
- 1 cupof flour
Take the dough out of the fridge 5 minutes before you will ready to roll it.
Rub your rolling base and stick with flour to prevent from sticking. Soften the dough with the help of rolling motions. Sprinkle the dough with flour as needed to keep it from sticking.
Once the dough is soft you can begin rolling out. Roll it from the center. Do not worry if the dough is not perfectly round. Use your pie pan as your guide to roll proper size. Use the knife to cut the dough that exceeds. Roll the dough around your stick to transfer it from the board to the pan.
Gently lift the dough into the pan and try not to stretch it. Turn under the dough on the edges. Crimp the edge with your finger.
Refrigerate it for 30 minutes before filling and baking.