When I roll a pie crust, the dough falls apart when I try to take it off the surface. ?

Question

Have I put in too much water or shortening?

Answer 1

You may have overmixed it.  Or rolled it too thinly.

And you have GOT to let it get good and cold before rolling it out.  By the time it's thin enough, you should be able to sort of roll it back up on your rolling pin, using the pin to help you move it over the pie pan to unroll it and get into the pie pan.  It should still be cold and fairly stiff at that point.  Don't overwork it, and don't let your hot hands warm it up; handle as little as possible.

Answer 2

Make sure your dough has been chilled thoroughly, and that your work surface and rolling pin are cool.   Flour everything generously.

I use a marble slab that I put in the freezer until just before I roll out my dough.  It weighs a lot, but it holds it's temperature for quite a while.

And NEVER roll out your dough on the counter space above your dishwasher when it's running!

Answer 3

Arlene has it exactly right - roll it out between two pieces of wax paper.

BUT I would add work very quickly and use very cold fat and water.  

You do not have to let it chill before rolling out if your ingredients are cold and you work quickly.  

I have made a million pies immediately after making my pastry and they are very flaky and tender.

Work fast - if you fuss with it you are making it tough.

You can refrigerate or freeze the dough but I find it is not quite as tender.  

I use the lard recipe which includes an egg and tablespoon of vinegar for a full pound of lard.

Answer 4

Did you chill the dough properly after mixing it?  Pie doughs usually need 1-2 hours in the fridge to chill and for the flour to hydrate.

Answer 5

Too dry as too much water would make it stick to hte surface.

Answer 6

Chill your pie crust first.  Then roll it out between two pieces of waxed paper.  Flour the paper a little before rolling out the dough.  Then when you've received the size you want, pull off top piece, turn the dough into the pie pan and peel off the remaining sheet of waxed paper.

This works every time and makes pie making MUCH easier.

Answer 7

It's more likely you have too much flour.  Follow the directions exactly and don't handle it more than what's necessary.

Answer 8

Do you flour the surface? If not try that,it might help.