|
|
|
Roll Pie and Cookie Dough |
Roll to an 1/8-inch thickness and the following diameter:
|
PAN SIZE: |
DIAMETER: |
|
9-inch Pie |
13 inches |
|
9-inch, double crust
pie |
12 inches |
|
10-inch Tart Pan |
14-inches |
|
1. Determine how large you need to
roll the dough. Remove one of the dough disks from the refrigerator to slightly
warm to room temperature for about 10 minutes before proceeding.
For a two-crust pie or if making lots of rolled
cookies, leave one of the discs in the refrigerator while you work on the first
one, and remove the second one about 10 minutes before rolling it). Do not let
it get too warm.
|
A long rolling pin keeps the
pressure even when rolling. |
 |
|
If your dough is soft, roll it between two pieces of lightly floured waxed
paper or plastic wrap. Avoid using too much flour. |
2. Start
by lightly flouring a work surface, just enough to prevent sticking.
Lightly dust
the rolling pin
with flour, too. Be careful as to how
much you use because
too much flour will toughen the crust when baked. To roll, start by placing the
dough disk in the center of the flour dusting. Then, lightly sprinkle it with
more flour on the top. Flatten the well-chilled disk by beating it lightly with
a rolling pin. Be careful because if it is too cold, it will crack.
 When
rolling the dough, to keep a consistent thickness, for example, lay a 12
to 18-inch long, by 1/8-inch thick, wooden dowel on either side of the
longer sides of the rectangle.
Dowel rods are purchased
in any hardware store and are available in any thickness.It will only roll
to the thickness that the rod allows.
There are also spacers like fat
rubber bands that fit on each end of the rolling pin. They come in sets of
certain thicknesses or heights and do the same job perfectly. Find them in
cookware stores. |
3.Starting
with the rolling pin in the center of the dough and
always roll, with light, even pressure
towards the edge. If the dough is too cold, it will crack and break
up during rolling, so let it sit a few minutes more. If the dough is too fragile
and tears, you need to refrigerate it for 20 minutes before starting again.
Before doing so, don't gather up the dough into a disc--either wrap it shaped as
is or fold it in thirds first and then cover it well in plastic wrap.
 4.
Stop the rolling pin as it nears the edges; don't roll over the edges as they
will crack or become too thin. Roll again towards the center. Avoid rolling over
the same spot multiple times.
|
The best work surface to use for rolling out dough is
marble, but not all of us have the luxury of having it.
Silpat Baking Mats, both
non-stick and reusable, are the next best thing. Before using, I chill mine
in the refrigerator until cold and leave out the flour dusting part, making
them the perfect pastry tool.
Another good
surface to use is a pastry cloth rubbed with flour. For years, I have used a
Formica top quite successfully. I used to chill mine with a small bag
of ice before using. |
5.
After every couple of strokes, rotate the dough a quarter turn, tossing a light
dusting of flour beneath it, only if necessary. If the dough is sticks to the
work surface, use a bench scraper or metal spatula to help you lift up the
dough. At any time if the dough becomes too soft, place it on a cookie sheet,
cover it with plastic wrap and chill it until firm.
6. Repeat until you get about an
1/8-inch thickness and the dough is approximately 3 - 4 inches across larger
than your pie pan. To measure, place the pie pan upside down on the dough, and
measure the circumference.
|
| |
