Step 1Once phyllo dough is shaped into balls, it can be rolled out immediately or brushed with oil and stored. Zubin ShroffStep 2To turn dough balls into sheets, the dough is smoothed into 6″-8″ circles, after which it must rest for 10 minutes before proceeding. Zubin ShroffStep 3To stretch the dough, it is alternately rolled around a dowel. Zubin ShroffStep 4 The dough is then unrolled while applying gentle finger pressure. Zubin ShroffStep 5Once dough has become thin enough, the sheet is ready to be gently unrolled into a buttered pan, with enough dough hanging over the side of the pan to form the top crust. Zubin ShroffStep 6Additional layers are cut to fit inside the pan. Zubin ShroffStep 7Crimping the crust is optional, and may be done strictly for aesthetic reasons. Zubin ShroffStep 8After the pie is filled, the dough is folded over to form the pie’s top crust. Zubin Shroff
