Rolling Pastry Dough

To roll properly, pastry dough must be of the right consistency. If the dough is too soft, chill it to set the fat; if too firm, strike it with the rolling pin until the butter starts to soften and is pliable. A cold surface, such as marble, is ideal for rolling pastry; failing that, the smoothness of formica is preferable to wood. Dust the surface lightly with flour to prevent the dough sticking to it. Dough may also be rolled between two layers of plastic wrap or wax paper, or on a well-floured pastry cloth.