How to Roll and Fill Your Way to a Picture-Perfect Pie
Making great pies isn't an exact science, but you do have to assemble them with care for optimal results. In other words, you’ve got to know how to roll ’em (gently) and know how to fill ’em (pile it on!). Click through for the step-by-step.
Christopher Testani1/8Start with one prepared recipe for our Flakiest Pie Crust. (And check out the step-by-step guide here.)
Christopher Testani2/8Roll Dough
Roll out 1 disk of dough on a lightly floured surface to a 13" round (about ¼" thick).
Christopher Testani3/8Stack and Chill
Slide onto a parchment-lined baking sheet and chill while you roll out remaining dough to another 13" round. Stack rounds, separating with parchment. Chill dough while you prepare the filling.
Christopher Testani4/8Make the Filling
Combine the sugar, cornstarch, and a pinch of kosher salt in a large bowl, then add the fruit, the acid, and any extras. Toss to make sure everything’s evenly distributed. (Psst—that's our Strawberry-Lemon Lattice Pie pictured.)
Christopher Testani5/8Prep Your Pie Plate
Transfer a round of dough to pie dish; lift up edges to allow dough to slump down into dish. The dough should be stable enough to transfer with your hands, but you can roll it around a floured rolling pin and unfurl it into the pie dish instead.
Christopher Testani6/8Hanging Out
Your dough should have about a 2" overhang. Trim edges with kitchen shears to even out.
Christopher Testani7/8Fill
Scrape in the filling.
Christopher Testani8/8Go For the Center
Pile up your filling in the center, rather than trying to spread it out evenly.
