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rolling out pie crust

post #1 of 7
8/8/11 at 8:17am
Thread Starter 

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

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post #2 of 7
8/8/11 at 10:51am

You can purchase 18"-wide saran wrap. Would that help?

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post #3 of 7
8/8/11 at 4:45pm
  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

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post #4 of 7
8/12/11 at 6:37pm

I agree with everything that was just stated. I would add that if you are working too slowly, re-chill your dough.

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post #5 of 7
8/12/11 at 7:55pm

What they said.

 

Use ice-water when making your dough and as previously stated, don't dawdle.

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post #6 of 7
8/13/11 at 4:25am

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.

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post #7 of 7
8/13/11 at 6:08am


Originally Posted by KYHeirloomer View Post

 

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
 

 


Edited by boar_d_laze - 8/13/11 at 7:43am
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