Menu
Search
Menu
Close

We make mistakes so you don’t have to.

Get unlimited access to ALL our foolproof recipes, unbiased equipment reviews and ingredient ratings. Guaranteed to work for you.

Try CooksIllustrated.com Free for 14 Days

Email is required
How we use your email address

Fitting Pie Dough

By Cook's Illustrated Published September 2010

An imperfect pie dough can be saved with a little last-minute tweaking.

For A Single-Crust Pie

1. Trim dough, leaving ½-inch overhang.

2. Roll overhang under to make flush with lip of pan. Crimp edges (see “Making a Decorative Pie Crust Edge” below).

For A Double-Crust Pie

1. Unroll untrimmed top piece of dough over filled pie, taking care not to stretch it and create thin spots. Trim overhanging edges of both crusts to about ½ inch.

2. Press edges of top and bottom crusts together well to prevent leaking, then fold edges underneath to make flush with lip of pan. Crimp edges.

3. Use a sharp knife or biscuit cutter to cut vents in top.

• For drier fruit fillings like apple, cut four 1-inch slits.

• For juicier fillings such as blueberry (which need more ventilation to encourage evaporation), cut more slits. Alternatively, punch wider holes with a biscuit cutter before transferring top crust to pie plate.