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Hi! I'm Kip Bradford and I am here on behalf of Expert Village. This next step in making
the crust for our Maple Apple Pie is to take the dough that we rolled and get it in to
the pan. A lot times people have trouble with that because it tends to want to stick to
the surface of the roller and the trick that I use is to simply take a spatula or other
flat tool that I might find in my kitchen and start to roll the pie crust onto itself.
This makes it much easier for me to handle and to put into my pie pan. Once I got it
to this point, I am just ready to lift it and lay it back in the pie pan and then simply
unroll it. With a pie crust, sometimes you have more on one side and a little bit less
down here and it is a very easy thing to do once you get it settled in, is to take a paring
knife and one, you will trim off the excess which comes off very easily. Then wherever you might need more dough, you
could just take a scrap piece and kind of kind of smash it back in. Now some doughs
hold better when you do that if you get the two surfaces you are going to combine a little
bit moist. This particular recipe I never noticed that I had a problem just smashing
it on in there and then once it is cooked, it seems to always be one piece.
There we have it.