Making a Phyllo Dough Pie Published Dec 19, 2007 10:00 AM Food If your feta is very sharp, soak it in cold water in the refrigerator for a day before using. See the recipe for Boereg. Ben Fink SHARE Step 1Once phyllo dough is shaped into balls, it can be rolled out immediately or brushed with oil and stored. Zubin Shroff 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. Zubin Shroff Step 3To stretch the dough, it is alternately rolled around a dowel. Zubin Shroff Step 4 The dough is then unrolled while applying gentle finger pressure. Zubin Shroff 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. Zubin Shroff Step 6Additional layers are cut to fit inside the pan. Zubin Shroff Step 7Crimping the crust is optional, and may be done strictly for aesthetic reasons. Zubin Shroff Step 8After the pie is filled, the dough is folded over to form the pie’s top crust. Zubin Shroff MORE TO READ RELATED This Plant-Based Ice Cream Shop Is Channeling Taiwanese Flavors Pineapple cake, black sesame, and dan dan noodle take the stage. READ NOW RELATED From Chutney to Curries, This Beguiling Fruit Has Enlivened Indian Dishes For Millennia Tamarind: As essential to the country's pantry as salt. RELATED 10 Peruvian Pantry Staples That Elevate Everyday Meals Chef Virgilio Martínez on ají paste, amaranth, and more.