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Licia says:
For someone who's gone through most existing cooking schools, I admit gladly that I am incapable of rolling out a piecrust! Amazing, isn't it! I also find that by rolling out the piecrust, you usually add flour to get it NOT to stick to the countertop, and that destroys the balance of the recipe, not counting the flour to dust the rolling pin. SO, for the past 30 years, I have NEVER rolled out my piecrusts. Here is what I do. When you dough is just freshly made, take a little portion of it and mush it in your hands to make a little ball (often required to stretch out the gluten in the flour and make it more pliable). Apply it to the sides of the pie pan, and go on until you have lined the outer rim (I usually use the ridged, removeable bottom pie-pans). Then, with your knuckles, push the dough towards the bottom of the pan so that the outer crust is really thin, not bulky (I don't like the extra dough on the sides). Then, take nore little portions and apply them to the bottom of the pan to completely line it. You will find that the dough is really pliable and allows to fill-in cracks and missed spots. Use knucles again and tips of fingers to stretch out the dough so it is even and thin everywhere. Push the dough up the sides and use a sharp knife to cut the top of the crust evenly. THEN refrigerate the dough while you are preparing the filling. (I do this for no more than 10 minutes, not the hour that is required. If your pie requires a top crust, use a piece of parchment paper on the bottom, one on the top and roll out your dough like that, then, take off the top paper, invert the crust on your filled pie and peel off the remaining paper. Use fingers to pinch the bottom and top dough together. It is also a thoroughly sensual experience, much like kneading bread... but I won't go there!
Look up the crust recipe for the quiche. I use that crust over and over again, adding 2 Tbsp of sugar when calling for a sweet dough. You can also add almonds if called for or cocoa powder+ sugar for a chocolate crust. But this is the basic pie dough that I use in all my pie recipes and I have gotten fabulous praise for all my piecrusts (even sometimes when the filling wasn't as good as the crust!!!) And I also make all my pie-doughs in the food processor!
The only time I use a rolling pin is to make pizza because the flour doesn't affect the taste of the pie.