Rolling Pie Dough


  1. Knead the dough a bit and make a ball
  2. Flatten the ball and start rolling, just 3-4 light passes, turn 90º and repeat
  3. Once the dough is large enough, put it in the mold
  4. Push the corners in
  5. Leave it rest for 10 minutes before trimming the borders
  6. For small pies, roll to about 1cm thickness
  7. Trim the borders to the outer edge of the mold

Notes:

  • Use AP for dusting instead of Pastry Flour, as PF may clump
  • Don't roll all the way to the edges. Focus on the middle and the edges will be rolled on the next turn
  • If there are many chunks of fat, knead the dough a bit more
  • For the mealy, don't put a lot of pressure on the pin
  • Don't re-roll the dough more than twice
  • Do not cover the pies overnight to prevent sweating




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