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
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
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.
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.
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!
You can have one of mine Carrie! I can never find it so I buy another one. I have three!
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!
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!
As always, wonderful tips! Thanks for bringing this by Throwback Thursday!
Mollie
You are welcome Mollie. I learn something new from readers with every tip!
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!
Thank you Chloe for the tip! I gave up rolling sugar cookies because I used so much flour they were like bricks!
This is definitely a great tip!
Thanks for joining Cooking and Crafting with J & J!
Thanks Jess. Have a good Easter!
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.
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.
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!
You are welcome Katie. Laziness or necessity is the mother of invention. That and my granddaughter suggested it! Have a lovely Easter.
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!!
I m glad to help Angela! Have a good Easter.
This will come in handy when I make lemon tartlets this weekend.
Oh, yum! I m coming over. I am the only one in my family that likes lemon Sandra!
I love making my own pastry so thanks for your tips. Thank you for sharing on #overthemoon
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.
Thanks for the tip!
You are welcome Charlotte. Have a lovely day.
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.
Thank you Beverley! I love a good party. Have a wonderful week!