The blog of cooking-ez.com
How to properly roll out a pie crust?
Very often in pastry making, you have to roll out a pastry before using it for a pie or another dessert.
At home, of course, you get out your rolling pin and simply roll it out.
Is there a way to get an evenly rolled out dough? That's what we will see in this article.
At home, of course, you get out your rolling pin and simply roll it out.
Is there a way to get an evenly rolled out dough? That's what we will see in this article.
1,215 4 4.8
Last modified on: May 10th 2023
Keywords for this post:PastryDoughRollWedgesThicknessRegularThinHow to properly roll out a pie crust?
To make a good pie, you need to have a pastry (shortcrust, shortbread, sweet or other...) that is rolled out thinly, i.e. about 3 mm thick.
It must be rolled out thinly, but also regularly, in other words the thickness must be the same on the whole surface of the dough.
It's not that easy to roll out a dough evenly, and the professionals who do it often work with a rather extraordinary machine called a rolling mill: The dough is pushed by an automatic belt between 2 metal cylinders of adjustable thickness.
At home, there is no secret, you have to work with a roller and therefore spread your dough a little by eye to determine the right thickness, and be as regular as possible.
Can we improve this?
Yes, and with a very simple and inexpensive tool, the pastry wedges.As their name indicates, they are very simple blocks, in different materials, metal, silicone, wood... and of fixed thickness, often 3, 5 and 10 mm.
To use them, you just have to start rolling out as usual, then when you are close to the chosen thickness, put the wedges around the dough, and pass the rolling pin by leaning on the wedges.
This way, the roller can't go lower than the wedges, and your dough can't go lower in thickness than the wedges.
It's both very simple and very effective, so don't hesitate to try it.
To sum up: To roll out a dough evenly, nothing is more practical than pastry blocks of the chosen thickness.
Lasts posts
Divide and weigh dough into regular pieces
When you prepare dough for cupcakes in a pastry shop or bakery, at some point you're going to have to divide it, i.e. cut it into small pieces, which should all have the same weight. Sounds simple enough, but is it really that simple?6905 May 30th 2023
How to sprinkle well?
When in a recipe you need to sprinkle something, that is to say to spread a fine layer of powder (flour, sugar, etc.) on something, powdered sugar on a pie for example, you will probably use a fine strainer or a sieve, this is the best way to proceed. But is that all?8225 May 23th 2023
Don't throw away your pizza crusts
You've probably already noticed that at the end of a pizza meal, at least half of the participants have left the crusts in the boxes or on the plates that many don't eat. Naturally, one would tend to put them "to the birds", or worse, to throw them away, and it's a shame because they are in fact...1,9454.8 April 22th 2023
The long fermentation of bread
I had already told you in a previous article about the delicious little alchemy that happens when we make bread, let's try to go a little further this time, and try to discover what makes a good bread, in other words, which has taste. .2,1284.8 April 13th 2023
Sugar syrups
In cooking, and especially in pastry, we often use sugar syrups, a simple mixture of water and sugar in varying proportions. Here is a presentation of their differences. .3,7044.4 January 17th 2023
Other pages you may also like
How to sprinkle well?
When in a recipe you need to sprinkle something, that is to say to spread a fine layer of powder (flour, sugar, etc.) on something, powdered sugar on a pie for example, you will probably use a fine strainer or a sieve, this is the best way to proceed. But is that all?8225 May 23th 2023
Divide and weigh dough into regular pieces
When you prepare dough for cupcakes in a pastry shop or bakery, at some point you're going to have to divide it, i.e. cut it into small pieces, which should all have the same weight. Sounds simple enough, but is it really that simple?6905 May 30th 2023
The long fermentation of bread
I had already told you in a previous article about the delicious little alchemy that happens when we make bread, let's try to go a little further this time, and try to discover what makes a good bread, in other words, which has taste. .2,1284.8 April 13th 2023
Don't throw away your pizza crusts
You've probably already noticed that at the end of a pizza meal, at least half of the participants have left the crusts in the boxes or on the plates that many don't eat. Naturally, one would tend to put them "to the birds", or worse, to throw them away, and it's a shame because they are in fact...1,9454.8 April 22th 2023
Sugar syrups
In cooking, and especially in pastry, we often use sugar syrups, a simple mixture of water and sugar in varying proportions. Here is a presentation of their differences. .3,7044.4 January 17th 2023
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.