Rolling Out Pie Dough

Warmth is the mortal enemy of pie dough, so always keep your crusts chilled. That means you should leave them in the fridge until the very last minute, handle them as little as possible, and keep them on the counter only as long as they need to be there. As the dough warms up, the margarine begins to melt, so the dough will become stickier and thus harder to work with, not to mention the fact that you will lose flakiness in the final baked crust. From the moment it hits your lightly floured counter, it should get your full attention. Turn the disk over in the flour to coat both sides, so that it doesn’t stick to either the counter or your rolling pin. You can add a pinch of additional flour to the top if it seems to cling at any point.