09/02/2026
Have you ever created the most perfect pie crust and then in the very moment that you have to transfer it from the counter into your pie pan it betrays you?!?
I have discovered that the most reliable way to transfer pie dough is with a simple folding plan. Let me share the steps on how to do it.
Once the dough is rolled out to the desired size, lightly dust the top with flour.
First, gently fold the dough in half to make a semi-circle, and then in half again to make a triangle with a rounded edge.
Place the prepared pie pan near the dough so you don’t have to move it far.
Lightly flour your hands and then pick up the folded triangle of dough and place it in the pie pan. Make sure that the tip of the triangle is exactly in the center of the pie pan.
Gently unfold the dough, one section at a time. It will easily open back up and be centered in your pie pan.
Brush off any excess flour before settling the dough into the edges of the pan.
If you make another crust for a single shell pie then you’ll have enough crust to be able to use tiny cutters to decorate with accents.
