so many people are intimidated by this process I have some tips for you in regards to rolling out the crust first as you know we've refrigerated our dough for about 30 minutes and this will help relax the dough so I'm going to just gently unwrap it next I'm going to get the surface ready for rolling what I'm going to do is just sprinkle some flour out on my work surface I don't want to put too much out there because if you use too much flour then it will be dry your crust will be dry and don't forget to flour your rolling pin as well just a little bit and as you can see I flatten the dough into a disc that'll make it a little bit easier for rolling let's begin so what I'm going to do is just roll out the crust just with short even strokes but I'm not going to get to you know roll it out over the edge of the crust like this I just want to take it right to the edge of the circle and just keep rolling it in short strokes and if you start to see a little bit of the pastry sticking to the roller just add a little bit more flour and if you notice too that you need to add a little bit more flour around the edge now would be a good time to do that now how do you know that you've rolled out the dough to the circle that you need it to be or what's the right size I should say an easy way to judge that is with your pie plate is to roll it out to a circle about two or three inches more than the diameter of the pipe ace tree so you can see here I have about an inch I need to roll it out a little bit more in regards to thickness of the pie pastry you want to roll it as best as you can to about an eighth of an inch to a quarter of an inch this is looking really good oops there we go I think we have it