Properly Rolling Pie Dough
With the holidays quickly approaching, and our summer’s bounty coming to a quick end, there is no better time to discuss the art of rolling pie dough. Here are a few tips that when followed, will set you up for success…and delicious pie of course!
- Flour: Always have a small bowl of flour, which we call “bench flour,” at your station before rolling. The key here is flouring your board with just enough flour so the dough doesn’t stick to the board but not so much that the dough dries out.
- Hands: Make sure they are dry, clean and lightly dusted with flour. This will keep the dough from sticking to your hands.
- Rolling Pin: I always use the French rolling pin, which is tapered on both ends. The one with the handles that rolls as you roll works, but the skinny French style is easier to maneuver helping to create a smooth flat layer. When you are ready to transfer the dough from the board to the pie dish, gently drape the dough on the rolling pin, dust excess flour from the bottom with a dry pastry brush and place in the prepared pan. Using your hands to lift the dough will stretch and possible rip the dough.
- Pastry Brush: Use a dry pastry brush to remove excess flour from the dough or board. Just make sure it is dry!
- Bench Scraper: A bench scraper is a metal, thin and square shaped tool that is honestly one of my favorite tools in the kitchen. From quickly mashing garlic and ginger, to chopping nuts and safely transferring prepared items from your board, it’s extremely versatile! I also like to use it for rotating dough on the board, and quickly tucking it under the dough if it begins to stick to the board.
And with that, you have perfect pie dough at the ready! For a terrific pie dough recipe, check out the “recipe” tab at thetabletogether.com and let’s get baking!
Cheers to starting a new tradition around The Table Together!
Founder and true believer in the power of bringing people around The Table Together!