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Marilyns Treats

March 18, 2016 · 24 Comments

Tip Friday Rolling Out Your Dough

Tip Friday

There are many recipes where dough is involved. Not just breads but pies, cookies, pastries and some savory dishes too. It is important to know a few basic skills and hacks to ensure your final product is perfect!

Rolling out your dough

There are many recipes where dough is involved.

Not just breads but pies, cookies, pastries and some savory dishes too.

It is important to know a few basic skills and hacks to ensure your final product is perfect!

These are a few explanations of those skills.

Shape the Dough

There are many recipes where dough is involved. Not just breads but pies, cookies, pastries and some savory dishes too. It is important to know a few basic skills and hacks to ensure your final product is perfect!

This skill is used for breads and some cookies.

Shape dough into two balls. Flatten each gently into a disc shape, wrap in plastic wrap or waxed paper and refrigerate.

After at least 30 minutes, remove the dough and let it stand outside the fridge for 5 minutes before rolling.

My Easiest Loaf of Bread you Will Ever Bake utilizes this skill. I even have a video!

Roll Out the Pie Crust

There are many recipes where dough is involved. Not just breads but pies, cookies, pastries and some savory dishes too. It is important to know a few basic skills and hacks to ensure your final product is perfect!

This process involves flattening chilled dough with a rolling pin to an even thickness, to be cut into shapes before baking.

You can also use different size pins depending on what your recipe calls for.

There are many recipes where dough is involved. Not just breads but pies, cookies, pastries and some savory dishes too. It is important to know a few basic skills and hacks to ensure your final product is perfect!

Another option to use is a round glass bottle. A wooden pin works best for me. But I can never find them (I have 3 because I never know if they are even in the kitchen.)

Lightly flour your work surface and rolling pin without using too much. Extra flour toughens the dough. (And makes a huge mess besides. I deleted this video because it made my hair white.)

It’s a good idea to have a large thin spatula and a ruler or tape measure on hand before you begin. The spatula helps you pick up the dough frequently to keep it from sticking. And the measuring tools help you keep track of the dough’s dimensions and thickness as you work.

If the dough is soft or sticky it’s helpful to place a layer of plastic wrap between the dough and your rolling pin. Place the dough on parchment before rolling. You can also use sheets of plastic wrap or wax paper. Just be sure whatever use use is not going to rip when rolling the dough.

To keep the dough even work the rolling pin in the center of the dough and don’t roll all the way to the edges. You’ll have greater control over the thickness of the dough if you keep the pin toward the center. Roll from the center of the dough to the edges. Roll into an 11-inch circle. Do not roll back and forth. This tends to toughen the dough’s gluten.

The closer you get to the rim, the more likely you are to roll the pin off the edges. This will flatten them and making the dough uneven. Rotate the dough a quarter turn each time you roll.

Fold gently and place into pie plate. Unfold crust and press gently in the bottom and up the sides of the plate without stretching the dough.

Once you are ready to top your pie with the second crust roll out the second ball of dough using the same method.

After you’ve formed the crust chill it for 20 to 30 minutes, This allows the crust to hold its shape and any designs while it bakes.

Now you can make the perfect crust!

Learn these tips for better dough. See Chilling Cookie Dough or Cooling Cookies.

Most images in my Tip Friday Series use free stock photos. This article is part of the Tips That Help in the Kitchen Series, Tip Friday.

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Comments

  1. blankCarrie Bowers says

    March 29, 2016 at 10:26 PM

    I am ashamed to say that I don’t even own a rolling pin right now!! I really should go buy one! Thanks for linking up with us at Friday Funday and please come back again next week!

    Reply
    • blankMarilyn Lesniak says

      March 30, 2016 at 4:14 PM

      You can have one of mine Carrie! I can never find it so I buy another one. I have three!

      Reply
  2. blankNikki Frank-Hamilton says

    March 28, 2016 at 1:21 PM

    Marilyn, great tips, I’ve never chilled my dough first, I bet that would help me out a lot! I always learn something from you each week. Thanks for sharing your knowledge!

    Reply
    • blankMarilyn Lesniak says

      March 28, 2016 at 4:23 PM

      Chilled dough helps a lot Nikki. The first time I made cutout cookies I had the oven going for hours. That dough was like the sticky glue that you can’t get off your fingers!

      Reply
  3. blankFrugal Hausfrau says

    March 26, 2016 at 11:07 AM

    As always, wonderful tips! Thanks for bringing this by Throwback Thursday!

    Mollie

    Reply
    • blankMarilyn Lesniak says

      March 26, 2016 at 9:34 PM

      You are welcome Mollie. I learn something new from readers with every tip!

      Reply
  4. blankChloe Crabtree says

    March 26, 2016 at 9:43 AM

    Thanks for sharing your tip over at Celebrate Your Story! Great tips for how to roll out dough. I roll out a lot of cookie dough, myself. the only thing I would add is that I roll out on a pastry cloth. That pastry cloth helps me use less flour. I hope you come back to the party on Monday!

    Reply
    • blankMarilyn Lesniak says

      March 26, 2016 at 9:33 PM

      Thank you Chloe for the tip! I gave up rolling sugar cookies because I used so much flour they were like bricks!

      Reply
  5. blankJess says

    March 25, 2016 at 12:23 AM

    This is definitely a great tip!

    Thanks for joining Cooking and Crafting with J & J!

    Reply
    • blankMarilyn Lesniak says

      March 26, 2016 at 9:31 PM

      Thanks Jess. Have a good Easter!

      Reply
  6. blankCJ Huang | Morsels of Life says

    March 24, 2016 at 12:36 PM

    Great reminder not to go back and forth! Even though I know rolling out is better, I sometimes find myself just going back and forth.

    Reply
    • blankMarilyn Lesniak says

      March 25, 2016 at 8:04 PM

      I do too CJ. The first time I get distracted I am back to the old habits! Thanks for stopping by. Have a lovely Easter.

      Reply
  7. blankKatie says

    March 23, 2016 at 8:44 PM

    Excellent tips – I knew about rolling down from the center out but never thought to use plastic wrap to help keep the stickiness at bay. Thanks Marilyn!

    Reply
    • blankMarilyn Lesniak says

      March 23, 2016 at 10:13 PM

      You are welcome Katie. Laziness or necessity is the mother of invention. That and my granddaughter suggested it! Have a lovely Easter.

      Reply
  8. blankAngela says

    March 22, 2016 at 5:17 PM

    Great Tips Marilyn! I enjoy making my own crust, but have not done so in a while…feeling inspired now 🙂 Thank you for joining the Link-Up!!

    Reply
    • blankMarilyn Lesniak says

      March 23, 2016 at 7:43 PM

      I m glad to help Angela! Have a good Easter.

      Reply
  9. blankSandra Garth says

    March 22, 2016 at 4:00 PM

    This will come in handy when I make lemon tartlets this weekend.

    Reply
    • blankMarilyn Lesniak says

      March 23, 2016 at 7:24 PM

      Oh, yum! I m coming over. I am the only one in my family that likes lemon Sandra!

      Reply
  10. blankJennifer Abel says

    March 21, 2016 at 5:56 AM

    I love making my own pastry so thanks for your tips. Thank you for sharing on #overthemoon

    Reply
    • blankMarilyn Lesniak says

      March 21, 2016 at 11:39 AM

      You are welcome Jen. Some tips are so obvious and others are genius. But there is something for non-bakers as well as pros! Have a great day.

      Reply
  11. blankCharlotte @Charlottes_cafe says

    March 20, 2016 at 12:30 AM

    Thanks for the tip!

    Reply
    • blankMarilyn Lesniak says

      March 20, 2016 at 6:38 PM

      You are welcome Charlotte. Have a lovely day.

      Reply
  12. blankBeverly says

    March 19, 2016 at 11:46 PM

    Thanks for sharing your tips and your recipe round ups with us at Snickerdoodle Sunday, Marilyn. We are happy to have you party with us each week.

    Reply
    • blankMarilyn Lesniak says

      March 20, 2016 at 6:37 PM

      Thank you Beverley! I love a good party. Have a wonderful week!

      Reply

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