What is the correct technique for rolling out pie crust?

The technique of rolling from the center out with a floured rolling pin is essential for achieving an even thickness in pie crust. This method allows for better control over the dough, ensuring that it rolls out uniformly without becoming too thick in certain areas.

By starting in the center and moving outward, you significantly reduce the risk of overworking the edges, which can lead to tough crusts. The use of a floured rolling pin is also crucial, as it prevents the dough from sticking to the pin or the work surface, allowing for a smooth rolling process. This approach helps to maintain the desired texture and integrity of the pie crust, leading to a more enjoyable final product once baked.

Other methods, such as rolling from the edge towards the center or using a pasta machine, either lack the necessary control for an even thickness or can lead to inconsistent results. Additionally, cutting the dough into shapes with a knife is not relevant to the rolling process required for a pie crust, as it pertains more to shaping rather than flattening the dough.