You can definitely roll out refrigerated pie crust after it has been properly chilled. Refrigerated pie crust comes in a few different forms – rolled up in a cylinder, folded into rectangles, or pressed into a round disc. No matter the shape, the dough needs to firm up in the fridge before rolling so it can be handled without tearing or sticking. Proper chilling allows the fats to solidify which creates flakes layers when the dough is rolled out. This results in a tender and flaky crust once baked.
Refrigerated pie dough is convenient to keep on hand for quick pies and tarts. However, the dough must be chilled thoroughly before attempting to roll it out. This prevents the fat from becoming too warm and resulting in a crust that slumps or shrinks when baked. With the right technique, refrigerated pie crust can be rolled out with ease.
How long does refrigerated pie crust need to chill?
Refrigerated pie crust needs to chill for a minimum of 2 hours before rolling out. For best results, chill overnight or for 24 hours. This allows the fats to completely firm up and create distinct flaky layers.
Here are general guidelines for chilling times:
- Minimum 2 hours
- 4-8 hours is better
- Overnight or 24 hours is ideal
If the pie crust is folded, it’s a good idea to gently unwrap and refold the dough once during chilling. This prevents the layers from sticking together and allows the fats to thoroughly solidify.
After chilling, the pie crust should feel very firm and cold throughout when unwrapped. If it still feels soft or sticky, it needs more time in the fridge.
Preparing work surface for rolling
When ready to roll, prepare your work surface to prevent sticking:
- Lightly flour the counter, pastry mat or cutting board
- Some bakers prefer to use wax paper or parchment underneath
- You can also use a light coating of oil instead of flour
- Make sure your work area is large enough to roll the dough
Preparing the work surface is a key step for success. Having ample flour, oil or parchment will keep the delicate dough from tearing or sticking as it’s rolled.
Letting the dough warm up slightly
After thorough chilling, let the pie crust sit at room temperature for 5-10 minutes before unrolling. This short resting time allows the dough to soften just enough so it rolls out without cracking. Don’t let it sit too long or the fats may start to melt.
Rolling techniques
There are a few techniques to ensure refrigerated pie crust rolls out smoothly without sticking:
- Use a lightly floured rolling pin
- Start rolling gently from the center and work outward
- Apply even, light pressure as you roll
- Turn the dough frequently while rolling
- Lift and rotate the dough as needed
- Use extra flour on the dough if it starts to stick
- Roll to about 1/8 inch thickness for a single crust pie
These tips will help refrigerated dough roll evenly into a nice round shape for your pie plate without tearing or sticking to your work surface.
Troubleshooting problems
Here are some common problems and how to avoid them when rolling out refrigerated pie crust:
Problem: The dough is cracking
- Solution: Let it warm up longer at room temperature before rolling. Chill again if needed.
Problem: The dough is sticky
- Solution 1: Use more flour on the work surface and rolling pin
- Solution 2: Chill the dough longer to let fats solidify
Problem: The dough shrinks back after rolling
- Solution: Chill the dough longer. Warm dough will shrink.
Problem: The crust slumps during baking
- Solution: Overworked, warm dough can cause slumping. Chill thoroughly.
Careful chilling and proper rolling technique will prevent most issues with pre-made refrigerated pie crust.
Transferring the rolled crust
There are two ways to transfer a rolled pie crust into the dish:
- Gently fold the crust in half and lift into the pie plate. Unfold and ease it into place.
- Roll the crust loosely around the rolling pin then unroll it over the pie plate.
Avoid stretching the dough too much or it may shrink during baking. Gently press it into place without pulling.
Pie weights vs double crust for blind baking
To pre-bake a pie shell, you need to weigh down the crust so it doesn’t bubble up:
Pie Weights
- Ceramic or metal pie weights
- Dry beans or rice can also be used
- Keeps the crust flat as it bakes
- Evenly distributes weight
- Reusable option
Double Crust
- Top crust is laid over unfilled bottom crust
- Crusts are pressed together at edge to seal
- After baking, top crust is removed
- Only works if you have enough dough for top crust
Pie weights are the better choice for getting an evenly flat pre-baked crust. The top crust method can sometimes lead to air pockets.
Baking times for refrigerated pie crust
These are general guidelines for baking refrigerated pie crust:
Partially baked crust:
- 325°F for 10-12 minutes
- Lightly browned
- Filled and baked again after adding fillings
Fully baked crust:
- 400°F for 15-18 minutes
- Golden brown
- Used for custard or cream pies
Adjust bake times as needed based on your specific pie recipe. The crust should be lightly browned and crisp when done.
Storing leftover pie crust
Here are tips for storing any extra refrigerated pie dough:
- Wrap tightly in plastic wrap or place in airtight container
- Can be refrigerated for 2-3 days
- For longer storage, freeze for up to 3 months
- Thaw overnight in fridge before using
- Let thawed dough chill in fridge for 1-2 hours before rolling out
With proper storage, leftover refrigerated pie crust stays fresh for reuse within a few days. Freezing lets it keep even longer.
Conclusion
Refrigerated pie crusts provide a quick and convenient start to pies and tarts. Allowing the dough to thoroughly chill makes rolling it out much easier. Prepare your work surface, use light pressure, and turn the dough frequently to prevent sticking and tearing. If needed, troubleshoot issues like cracking or shrinkage by chilling longer. Once rolled, gently transfer the crust to the pie plate. Weigh it down during blind baking to prevent bubbling. Finally, store any leftovers wrapped in the fridge or freezer. Follow these tips for rolling success when using refrigerated pie dough.