This recipe uses a short-cut method of rolling out freshly-made soft pie dough on a Silpat mat, rolling it up on a rolling pin and refrigerating it. I like this technique because it is quick. You may like it too; I call it Pie Dough Express.
YIELD: ONE 9" PIE SHELL - ABOUT 400g (14 oz)
Recipe developed by Shirl Gard, using a combination of traditional pie dough ingredients with the addition of a little egg yolk and sugar borrowed from a sweet tart dough recipe. A touch of baking powder adds a little lift. I discovered the technique of rolling up the dough on a rolling pin to chill it quite by accident; I have used it many times since.