BEN FINKTechniquesMaking a Phyllo Dough PieStep 1Once phyllo dough is shaped into balls, it can be rolled out immediately or brushed with oil and stored.Step 2To turn dough balls into sheets, the dough is smoothed into 6"-8" circles, after which it must rest for 10 minutes before proceeding.Step 3To stretch the dough, it is alternately rolled around a dowel.Step 4 The dough is then unrolled while applying gentle finger pressure.Step 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.ADVERTISEMENTADADStep 6Additional layers are cut to fit inside the pan.Step 7Crimping the crust is optional, and may be done strictly for aesthetic reasons.Step 8After the pie is filled, the dough is folded over to form the pie's top crust.Keep ReadingA Brief Guide to the Wide, Wonderful World of Korean Rice CakesBy JIA H. JUNGHow to Assemble a Showstopping Charcuterie BoardBy GABRIELLA VIGOREAUXHow to Host a Lowcountry Boil, According to an ExpertBy ELLEN FORTThere’s a Lot to Love About NattoBy MEGAN ZHANGPeach and Fennel Salad with Sweet Tea GranitaBy JOEY EDWARDSHow to Clean and Care for Cast Iron PansBy GABRIELLA VIGOREAUXBraised Rabbit with Pan-Fried Radishes and Creamy PolentaBy ELIZA GLAISTERCarbone’s Cherry Pepper RibsBy MARIO CARBONEYour Backyard Grill Can Cook a Lot More Than You ThinkBy MEGAN ZHANGSee AllContinue to Next StoryADVERTISEMENTADAD