Instructions

1. Flatten the pie dough into a rounded disk shape, which should look much like a hamburger patty. Wrap the dough in plastic wrap and place it in the refrigerator for 40 to 60 minutes.

2. Flour the working surface with all purpose flour, and place the chilled dough on the floured surface.

3. Tap the dough about four times with the rolling pin to slightly flatten out the dough. Lift the dough and turn it a quarter turn. As you turn it, make sure you pull some flour along with it so the dough won't stick. Tap it with the rolling pin four more times.

4. Roll the dough once with the rolling pin, starting at the middle of the dough and rolling away from you. Stop rolling about 1/2 inch from the edge of the dough. Turn the dough a quarter turn, and starting in the middle, roll the dough towards you once, stopping about 1/2 inch from the edge of the dough.

5. Repeat Step 6 until the dough is the desired size. Pick up more flour from the working surface as needed, but use only enough to keep the dough from sticking.

6. Form a circular shape by rolling the edges of the dough lightly with one end of the rolling pin, shaping it as you go and working from the center out.

7. Continue making the pie as directed in the recipe.