What is the correct technique for rolling out a pie crust?

The technique for rolling out a pie crust that involves rolling the dough from the center out with a floured rolling pin and turning the dough occasionally is effective because it helps in achieving an even thickness throughout the crust. Starting from the center allows the dough to expand uniformly outward, which minimizes the risk of creating thin and thick spots. By turning the dough as you roll, you also ensure that the crust does not stick to the countertop, allowing for easier handling and transfer into the pie dish.

Using flour on the rolling pin and the work surface also serves to prevent sticking, which is crucial for maintaining the integrity of the dough. This method enhances the overall texture and structure of the pie crust, leading to a well-shaped and visually appealing final product upon baking.

In contrast, the other options suggest techniques that do not effectively contribute to a well-formed pie crust. For example, using a pastry blender to cut in the fat until a ball forms is a technique suited for mixing ingredients before rolling, not for the actual rolling process. Applying even pressure while moving the rolling pin backward and forward, without considering the rolling-from-the-center method and turning the dough, may lead to uneven thickness. Rolling only one side of the dough would create a shape that is not