How to Roll Out Dough

By eHow Food & Drink Editor

Rate: (3 Ratings)

Oh, no, your pie dough cracks and sticks to the board! Be comforted: Rolling out dough is actually a simple task that, when done properly, will give you the best results in your pastries.

Instructions

Difficulty: Easy

Things You’ll Need:

  • All-purpose Flour For Dusting
  • Rolling Pins

Step1
Ensure that the dough is chilled and has rested for at least 30 minutes, unless otherwise directed in your recipe.
Step2
Have your other ingredients ready to finish the recipe, such as pie or tart pans and fillings.
Step3
Clean off your work space to allow enough room to roll the dough.
Step4
Ensure that the work surface and the rolling pin are clean and dry.
Step5
Lightly dust the work surface with flour.
Step6
Unwrap the dough and turn it out on the work surface.
Step7
Lightly dust your hands, the dough, and the rolling pin with flour. Only a little is necessary; too much and you'll have a mess.
Step8
Pat the dough down with your hands if the dough is not already shaped in a thin patty.
Step9
Position the rolling pin in the center of the dough and roll it away from you to slightly flatten half the dough.
Step10
Reposition the pin in the center of the dough and roll towards you to slightly flatten the other half.
Step11
Use even pressure on the rolling pin.
Step12
Always roll from the center of the dough.
Step13
Use several passes to roll it to the desired thickness. Don't try to flatten it all the way in one pass.
Step14
Keep the dough at an even thickness as much as possible. Make sure it's at one even level of thickness before flattening it further.
Step15
Dust with more flour as necessary.
Step16
Work fast but don't rush. Try to roll out the dough before it has a chance to warm up.

Tips & Warnings

  • The key is to ensure that the dough has had enough time to rest and chill. Cool dough is easiest to roll out. It will start to stick and become unworkable as it warms up. If this happens, get it back in the fridge for a few minutes before continuing.
  • Extra-cold dough, however, is also difficult to roll. If the edges crack as you roll it, it could mean it's too cold. Let it warm up slightly before continuing.
  • Tears can often be "glued" back together with a little water.
  • Try to use as little dusting flour as possible, because you will work that flour into the dough as you roll. Too much and you'll change the proportions of your recipe.
  • Dough that contains yeast (such as pizza dough) is much easier to roll.
  • Roll the dough as little as you can to keep it tender. The more you roll it, the more you develop gluten (as in kneading bread) and the tougher the results will be.

Comments

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Anonymous

Anonymous said

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on 6/30/2006 Use a pastry cloth sprinkled with a small amount of flour, and a rolling pin sock also sprinkled with flour. I rarely ever have to roll out my pie dough more than once! You can buy these items at a kitchen shop or maybe even WalMart.

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eHow Article:  How to Roll Out Dough

eHow Food & Drink Editor

eHow Food & Drink Editor

Category: Food & Drink

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