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!