Rolling

As described, rolling out your dough should be done on a very clean work surface with both the counter and the rolling pin lightly floured with glutinous rice flour. I prefer an un-tapered French rod-style pin, especially when I’m making pie and tart crusts. This type of pin allows for an intimate connection between myself and the dough, so I know instantly if I’m applying even pressure and getting that perfectly flat, ripple-free surface.

As I touched on before, if you do not have glutinous rice flour on hand to begin rolling out your dough, the next best options would be to flour your pin and work surface with tapioca starch or a bit more of the Pie & Pasta blend as a last resort. After you have kneaded your dough and reformed it into a smooth disk, using the rolling pin, gently roll the dough from the center toward the edge of the dough disk, always rolling outward. Turn the dough 45 degrees after each pass of the rolling pin. This helps keep the rolling even and lets you ensure the dough is not sticking to your work surface. If it does stick a little, use a bench scraper to gently lift the stuck-on portion and then dust your work surface with a bit more glutinous rice flour or blend. Flip the dough to make sure both sides are level. Repeat the rolling and turning until the dough is the thickness and/or size indicated by the recipe.