Food & Cooking Tips

Rolling Out Pie and Pastry Dough

Here are 7 tips for rolling out pie and pastry dough: 1. Allow the dough to reach room temperature before rolling out as it will be easier to roll - and handling of the dough will be lessened. 2. After two "rollings," gently turn the pie dough one quarter turn to assist with an even thickness and to prevent it from sticking to the surface. 3. Try not to dredge the surface with too much flour during rolling out as this will imbalance the ingredients and negatively affect the end result. Add the flour to either the surface of the rolling pin or beneath the rolled-out dough rather than directly onto it. 4. Roll out using light, evenly pressured strokes with the rolling pin to ensure an even thickness over the surface of the dough. 5. When laying the dough into a quiche dish or tart pan, ease it in loosely from the top of the rolling pin and gently press it into the bottom and sides - particularly in a fluted edge. This prevents air spaces being left between the dough and the pan and prevents blisters from forming during baking. 6. To trim away any excess dough from metal tart pans, roll a rolling pin across the edge and any trimming will simply fall away. To trim ceramic or glass dishes, hold the pie on the palm of one hand and, holding a round-ended knife vertically against the edge of the dish with the other hand, trim the excess. 7. Keep any dough not being rolled out covered in plastic wrap or in a small plastic bag to prevent it from drying out. This is particularly applicable when using phyllo pastry. Source: The Book of Quiches and Savory Pies