A question about a recipe: Spiced Maple Pecan Pie with Star Anise

I have a question about step 2 on the recipe "Spiced Maple Pecan Pie with Star Anise" from merrill. It says:

"On a lightly floured surface, roll out the piecrust to a 12-inch circle. Transfer the crust to a 9-inch pie plate. Fold over any excess dough, then crimp as decoratively as you can manage."

so do you bring the dough back to room temp or roll it out cold?

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3 Comments

AntoniaJames November 23, 2011
Roll it cold, but smack it a few times with your rolling pin before you start rolling. Not exactly sure why that helps, but it does make the crust roll more easily. ;o)
 
gt9 November 23, 2011
http://www.huffingtonpost.com/2011/10/17/perfect-pie-crust-from-celebrity-chefs_n_1016144.html?ref=kitchendaily&ncid=edlinkusaolp00000008#s414437&title=Jacques_Ppins_Pie
This is a great set of clips on pie crust...I am ding Alton Brown's now.
 
broccolirose November 23, 2011
You want the dough to stay cold while you're rolling it out so it doesn't get limp and tear in places. If it starts to come down to room temp to fast, but it back in the fridge or freezer for a few minutes.
 
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