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Originally Posted by siduri  I never really understood the point of a tapered pin - wouldn;t you get dough that's thinner in the middle? why would you want that? |
It doesn't make dough thinner in the middle -- or at least most tapered, French pins don't have a taper that extreme. Rather, a tapered pin turns easily while still on the dough. The extra maneuveraability helps make it easy to keep small dough circles round. You simply increase the speed of one hand to get the pin to aim for an area that needs to be pushed out more. You can also put a little tilt on the pin to concentrate extra pressure to the exact point it's needed.
It's more a pastry maker's tool than the straight French pin we bread makers like. Worth having one, if you do a lot of pie and tart making.
BDL