Can You Re Roll Up Dough and Roll Out Again for Pie

If you ask my pastry students what'due south the near daunting attribute of making pie crust, I believe the answer would be rolling out the crust. I requite them many little suggestions and hints, but the major piece of advice I offer is this: buy a pastry fabric and a encompass for your rolling pin then "scroll effectually the clock."

Start with rested dough

Earlier yous begin rolling, y'all obviously need to brand your dough. Whatever recipe you lot are using (you might try my recipe for Flaky Pie Pastry), the pastry should be shaped into a disk and refrigerated for at least thirty minutes before rolling. This balance allows the fat to firm up, the liquid to permeate the dough, and the gluten to relax, all of which makes the rolling go more smoothly.

Cull your tools

A apartment surface and a rolling pin are the obvious tools for rolling out pie crust. For your surface, your main goal is a lot of space. A marble counter is not essential. In fact, my choice for a rolling surface is a big wooden pastry board. Secure information technology to the counter by placing a clammy towel or a nonskid mat underneath.

For my rolling pin, I like a heavy, wooden ball-bearing pivot with a 12-inch barrel and handles. The weight helps practise some of the work for yous, while the ball bearings facilitate longer, smoother strokes. A straight pin offers a more controlled gyre, simply it takes more experience to evenly flatten the dough with one.

Fabric makes the dough a cinch to coil. Rolling out  your pastry on a wellfloured heavy pastry cloth (a crease-free linen dishtowel would besides work) keeps the dough from sticking and makes it easier to handle. For the same reason, I too fit a floured knit stocking or encompass over my rolling pivot.

A pastry cloth won't skid on wood or plastic, but if you're rolling on a glace surface, such as granite or Formica, you'll need to bring the textile forward so that you tin lean confronting it and hold it in identify every bit you lot roll.

The key to a perfect circumvolve

Truth be told, a perfect circle isn't really necessary, since you almost always trim the circumvolve. But I've seen some people roll out dough that in no way resembles a circle, and this becomes a trouble when you try to fit the dough in the pie pan.

Roll "around the clock" to flatten the dough evenly. When I scroll, I think of the circumvolve of dough equally the confront of a clock. My first four rolls, all starting from the center, go first to 12 o'clock, then to 6 o'clock, over to 3 o'clock, and finally to 9 o'clock. After those initial strokes, I coil effectually the clock at "hourly" intervals until my circle has stretched to the size I desire. This way, I tin can keep track of where I'grand rolling and won't favor one area over another.

1. Position the rolling pin in the middle of the dough and begin by rolling upwards to 12-o'clock. Move the pin dorsum to the center and then coil down to 6 o'clock, and side to side to three and 9 o'clock (as shown). A floured pastry cloth and linen pin embrace are added protection against sticking.

2. Rotate the dough a quarter plough every so often every bit you continue to whorl the dough at "hourly" increments.

three. Go along rolling until the dough has reached the desired size. Lessen the pressure on the pin as you lot near the periphery of the circumvolve to avert rolling the edges as well sparse.

Another rolling tips:

• Test the firmness of the rested dough earlier you roll. Press the disk with your fingers; yous should leave a slight imprint. Pastry dough that is too cold volition crack when rolled, while dough that's likewise soft will stick to your rolling surface.
• Roll the dough in i management, not dorsum and forth, which volition toughen the dough, every bit will flipping information technology over and sprinkling it with flour.
• If the dough isn't spreading, stop rolling. The dough has likely stuck to the surface; use a pastry scraper to carefully choice information technology upwardly and so reflour the surface underneath.
• Lighten up on the rolling pin equally you reach the edges of the circle. Otherwise, your edges volition become too thin.
• Give the pastry a quarter plow frequently. Nearly people apply pressure on their ascendant side; rotating the dough avoids this favoritism.
• To even out irregularities, angle the end of the rolling pivot toward the expanse that needs filling. This should ease the dough to where information technology needs to be.

Lining the pie pan

Moving the pie crust from the work surface to the pie plate tin be a breath-holding experience. Some people fold the crust in quarters and unfold it over the pie plate. I roll mine around the pin and then advisedly unroll information technology over the plate.

I generally bake my pies in an ovenproof drinking glass pie plate. Glass is an first-class conductor of heat, and the bottom of the pie tin can easily be checked for browning.

Always butter the pie plate and rim before lining information technology with pastry. Greasing the dish holds the pastry in place, decreases shrinkage, and encourages browning.

Drape the pastry over the plate, fitting it loosely at start so pressing the dough into the pucker of the pie pan. For the all-time shape, don't stretch the dough to fit; bring in some of the overhang if necessary to give yous plenty slack to reach the pucker of the plate.

Utilize scissors to trim the dough. For double-crust pies, in which the top crust is turned under the bottom pastry, the bottom crust needs to hang over the border of the plate by 1/4 to ane/two inch, while the acme needs 1/two to i inch.

Use the pin to motion the dough

i. Begin with the pin iv inches in from the far side of the pastry circle. Use the pastry cloth to flip the edge of the pastry circumvolve onto the pin. Wrap the dough around the pin until only a few inches of dough remain.

2. Elevator the pastry up and get-go unrolling the dough over the buttered pie plate. Leave a two inch overhang at the edge of the pan closest to y'all.

3. Moving the pin away from you, pall the pastry loosely over the pie pan. This is where a near-perfect circumvolve pays off.

Single-crust pies ever demand the almost overhang—besides known as selvage—to requite you enough pastry to fold over to form a double thickness of dough for peak and actress support at the lip. This is peculiarly important when the crust is to be filled before blistering: the weight of the filling can draw the crust in.

Seal the border simply by crimping or fluting. My biggest concern when making a pie crust is that it be tender and flaky. Pies with highly sculpted edges are pretty, only to brand a dough strong enough to withstand braiding and whatnot, tenderness and flavor often get sacrificed. I recollect of pies as a casual dessert, and I like to keep their "homemade" await using a method similar the i shown at left. For a double-crust pie, create an edge that volition proceed the filling in, such every bit pressing the two crusts together with a fork at regular intervals.

Chill your pie earlier baking. All pie crusts, whether they're to be filled first or blind-baked, concord their shape best in the oven if they're chilled for one-half an hour before blistering. When the pastry begins to go business firm, you tin redefine whatever decorative edging to give the crust a more pronounced design.

Fit the pastry to the pan

ane. Mold the dough into the crease of the pan. With your fingers, gently push the dough downwards toward the crease, existence careful not to stretch the dough.

2. Fit the pastry to the pan. Press the dough to build a wall of pastry. For the crust to retain its shape, the wall should be extended to the outer rim of the pan.

3. Make a uncomplicated pointed flute. With your knuckle, push the dough out to course a point as you push button in with the thumb and bent forefinger of the other hand. Repeat at 1 inch intervals.

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Source: https://www.finecooking.com/article/how-to-roll-and-shape-pie-crust

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