Oh, no, your pie dough cracks and sticks to the board! Be comforted: Rolling out dough is actually a simple task that, when done properly, will give you the best results in your pastries.
Instructions
1. Ensure that the dough is chilled and has rested for at least 30 minutes, unless otherwise directed in your recipe.
2. Have your other ingredients ready to finish the recipe, such as pie or tart pans and fillings.
3. Clean off your work space to allow enough room to roll the dough.
4. Ensure that the work surface and the rolling pin are clean and dry.
5. Lightly dust the work surface with flour.
6. Unwrap the dough and turn it out on the work surface.
7. Lightly dust your hands, the dough, and the rolling pin with flour. Only a little is necessary; too much and you'll have a mess.
8. Pat the dough down with your hands if the dough is not already shaped in a thin patty.
9. Position the rolling pin in the center of the dough and roll it away from you to slightly flatten half the dough.
10. Reposition the pin in the center of the dough and roll towards you to slightly flatten the other half.
11. Use even pressure on the rolling pin.
12. Always roll from the center of the dough.
13. Use several passes to roll it to the desired thickness. Don't try to flatten it all the way in one pass.
14. Keep the dough at an even thickness as much as possible. Make sure it's at one even level of thickness before flattening it further.
15. Dust with more flour as necessary.
16. Work fast but don't rush. Try to roll out the dough before it has a chance to warm up.
Tags: , work surface, center dough roll, dough roll, Ensure that, hands dough
