rolling out pie crust

4
10
Joined Jun 13, 2011
hi everyone

i've finally figured out how to make a good pie crust dough, but now my problem is rolling it out.  i've found that putting it in between 2 pieces of saran wrap keeps it from sticking (it's pretty warm in summer), but then the problem is that the saran wrap isn't wide enough and  sticks on itself making itself even smaller.  other than that the saran wrap comes off nicely after i refrigerate it.  any better techniques?

thanks

-neal
 
8,550
210
Joined Feb 13, 2008
  1. Chill your dough.
  2. Chill your pin.
  3. Flour your board generously.
  4. Flour your pin generously.
  5. Don't dawdle.
  6. Don't roll too thin.
  7. Save the saran wrap for something else.
  8. If you have a granite or marble countertop, clean it, and set a baking pan filled with ice on your rolling area to chill it.
  9. If you don't want to roll on canvas or wood, or invest in a marble board, use a silicone rolling mat.  The ones made specially for rolling even have different size circles marked on them, so you'll always get the right size crust.  Here's an example.
1-7 are usually more than sufficient.

BDL
 
1
10
Joined Aug 13, 2011
I agree with everything that was just stated. I would add that if you are working too slowly, re-chill your dough.
 
273
21
Joined Jul 11, 2011
What they said.

Use ice-water when making your dough and as previously stated, don't dawdle.
 
6,367
128
Joined Feb 1, 2007
Alternate Plan B:

I've never been able to develop rolling skills. If there's a way of screwing it up I've either found it or invented it.

Nowadays I don't even bother with a pin. Instead I take pieces of the dough and roll them, between my hands, into marble-sized balls. Each of them gets flattened between my fingers, and laid on the pie surface, just touching, or slightly overlapping, the ones next to it. Pretty soon the whole pie is covered with pastry and ready for the oven.
 
8,550
210
Joined Feb 13, 2008
Originally Posted by KYHeirloomer  
Alternate Plan B:
I've never been able to develop rolling skills. If there's a way of screwing it up I've either found it or invented it.

Nowadays I don't even bother with a pin. Instead I take pieces of the dough and roll them, between my hands, into marble-sized balls. Each of them gets flattened between my fingers, and laid on the pie surface, just touching, or slightly overlapping, the ones next to it. Pretty soon the whole pie is covered with pastry and ready for the oven.
Over the years I've found many things to like about you.  Today, one more.

BDL
 
 
Last edited:

Latest posts

Top Bottom