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Short Dough Cracking when Rolling

post #1 of 2
12/8/11 at 6:32am
Thread Starter 

Any suggestions as to how I can prevent my short dough from cracking as I'm rolling it?

It's well-rested and chilled.  

One thought I had is that it could it be too cold?

 

Assume the recipe is not the issue as I'm using Bo Friberg's short dough recipe as found in his Professional Pastry Chef, using 1/2 Sweetex and 1/2 TFF Margarine (no dairy in my place) as the fat.

 

Any thoughts?

 

Thanks!

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post #2 of 2
12/10/11 at 5:30pm

You're probably right that it's too cold. Remove it from the fridge and let it sit out for about 15-30 minutes, then roll it out.

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