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.
4,266 16 4.9
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
Toss the salad
When you've finished preparing a salad, green or otherwise, it's usually time to add the dressing and toss. It's often said to "toss the salad", which means to season and mix. Is it easy? Not so easy...1,9245 March 8th 2024
Half milk, half cream
In a multitude of recipes, savoury or sweet, milk is used as the main ingredient, or at least as the main liquid ingredient. Milk is used instead of water, for example, because milk contains a proportion of fat, which adds roundness and softness to the recipe. This mellowness is very pleasant on...2,002 February 27th 2024
Cutting soft cheeses
As you may have already noticed, when you have to use a "soft" cheese in a recipe - their exact name is "soft cheese" - such as Camembert, Munster or Mont d'or, it's not easy to make anything other than thick slices.2,1385 February 20th 2024
It's spinning too fast!
When you need to grate or slice vegetables, you generally use an electric machine that does all the work: a food processor, a mixer with a "slicer" extension or similar. Are these machines really suitable? Generally speaking, yes of course, but there's one criterion that often poses a problem,...5,0155 November 12th 2023
When I was a kid, I didn't like...
Maybe you've already made this strange observation: when you were a kid, there were things you hated, but as an adult it's almost the opposite? For example, you used to hate spinach or chicory, but now you love it?4,6365 November 5th 2023
Other pages you may also like
What is the difference between bakery and patisserie?
This is a question that you may well have asked yourself and which I will attempt to answer. In France the two trades of "boulangerie" (bakery) and "pâtisserie" (patisserie and confectionery) have always been quite distinct, but where exactly do the boundaries lie? .119K 14.1 February 7th 2017
The skin side of the fish first?
When it comes to cooking fresh fish, if it's filleted with its skin on and you're planning to pan-fry it in a little olive oil, for example, you might ask yourself the following question: Which side, skin or flesh, should come into contact with the pan first?18K4.4 February 13th 2021
Making the most of seeds: Dry roasting
In cooking, and particularly in baking, there are a lot of seeds we can use, such as linseed, sesame, poppy, etc. Usually, recipes simply say to add them just as they are to the mixture or dough. To make a seeded loaf, for example, prepare a plain bread dough as usual, then, towards the end of...55K4.0 January 30th 2015
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?4,0884.7 May 23th 2023
When should I change my knife?
I already spoke to you in a previous post about knives, those without which nothing is possible (or almost) in the kitchen, so I'm going to come back to them a bit and try to answer the question "When should I change my knife?11K4.7 November 2nd 2017
Post your comment or question
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.