Pay Attention to Kneading, Folding, and Rolling

The handling of the various doughs made with the Pie & Pasta blend will dictate the texture of the finished product. Little differences in how you knead, fold, and roll the doughs make exponential differences in the finished product, whether it be a pie crust or a nest of pasta strands, so keep this in mind as you work. Unlike many of the gluten-free pie crust recipes out there, I always tell my students that this dough isn’t Play-Doh, where you have to press it into a pie pan. This is real dough—you can roll it, cut it, and shape it in any way you please.