Roll it Right!

Appears in

Published 2011

Chill dough before rolling for easier handling. Wrap well and refrigerate for at least half an hour or place it in the freezer for 15 minutes.
A floured surface prevents the dough from sticking. The less flour used, the flakier the pastry.
A lightly floured pastry cloth and stockinette rolling pin cover make rolling dough easy. Anchor the pastry cloth by tucking it under your pastry board.
Rolling dough on parchment or waxed paper is an excellent alternative. Wet the countertop so the paper won’t slip.
Roll dough equally in all directions, like the spokes of a wheel. This helps keep the pastry round. Take your time! Use light strokes and a lifting motion. Flour the rolling pin or stockinette cover from time to time to prevent sticking.
If the dough begins to stick, lift it up carefully with a floured spatula and add a little more flour.
Roll the pastry into a large circle about 2 inches larger than your pie plate when inverted. Mend cracks as they form.
Fold the dough in half carefully, then in half again to make a pie-shaped wedge. Transfer to an ungreased pie plate, placing the point at the center of the plate. Unfold carefully. Do not stretch the dough or it will shrink during baking.