Petra CoxPetra is a specialty baker for Mom's Apple Pie Company, a family-run bakery with four locations in Northern Virginia. By the time she was born, the family business had been operating from their home for three years. Petra and her siblings grew up rolling crusts, peeling apples and baking pies with their parents from early on. In addition to bakery experience, Petra trained with family friend, Is Harris, making a variety of Thai cuisine from scratch, punctuating her culinary appreciation for both sweet and savory flavors and techniques. Subsequent training in oenology and cuisine both in Florence, Italy and Washington, DC led to her current position as wine buyer and recipe research and development at Mom's Apple Pie in Occoquan, Virginia.
Petra Cox: Hi! I am Petra with Moms Apple Pie Company in Occoquan, Virginia and we have made a nice butter crust and its chilled for about two hours and we are going to show you how to roll it out. So, this has been chilled two hours and then its been out on a kind of for about 15 minutes to get it to a workable temperature. The butter crust is sort of tricky work with and it can be very finicky, it can melt really fast and becomes sticky, or if its too hard, when you are trying to roll it, it can sort of break apart. So, you need to chill it for the appropriate amount of time, about two hours and then you need to out for 15 minutes before you start to work with it.
All the kind of trickiness is worth it because butter crusts are just so much flakier and they have such a better flavor than any shortening or margarine crust. They are really old-fashioned and I personally think that they are better for you too, for natural fat.
So, what you need to do is you need to have a pretty well floured surface to work on and this is going to be for bottom crust and the top crust of a nine-inch pie. So, we are going to cut it roughly into two and form it. If there are any kinds of stragglers, any little crumbs that have come apart you are probably going to want to just incorporate them into the bowl and its good to have some flour on hands while you are working with it too.
So, we have sought of rough ball shape. This is a non stick rolling pin and it really comes in handy when you are rolling out dough, but if you are pretty careful then any kind of rolling pin should be fine. So, you want to flip the piece of dough over after each pass with the rolling pin, so that it doesnt stick to the surface.
Any thick edges you kind of want to roll out so that you have a pretty even crust. Its okay if a little flour cumulates on the surface there just makes it a little easier to work with. Dont try to work it into the dough though. So, what you have here is a pretty delicate crust. Butter crust is going to be a lot more delicate, if you treat it the right way, you shouldnt overwork the dough, it should remain pretty delicate, but it will taste a lot better than any other kind of dough you can make. So, to put this in the pie tin, this is a standard nine inch pie tin. This is a pretty cheap aluminum one that you can use, its really light weight, but it transfers the heat nicely into the dough, so that you have a nice crisp crust on the bottom. It cooks all the way through.
So, fold it over so that you dont have to lift the whole thing and risk tearing it. Place that aside, while you make the top one. If you lose a little flour there, you can put a little more on, and you can just roll out the top dough the same way you would roll out the bottom. You will need roughly the same size, as the bottom dough and it needs to overlap a little bit because when you put the filling in, you are going to need to fold over the dough, in order to make the nice edges.
So, that is how you roll out pie crust.