The right strategy is the secret to rolling out pie dough that’s an even thickness throughout and won’t tear when you transfer it to the pie dish. Learn real cooking skills from your favorite food experts, The iconic magazine that investigates how and why recipes work, American classics, everyday favorites, and the stories behind them, Experts teach 200+ online courses for home cooks at every skill level, Kid tested, kid approved: Welcome to America’s Test Kitchen for the next generation. Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls. If it has been chilled for more than 2–3 hours, remove from the fridge and leave Trim the edges flush with top of the tin and fork the bottom of the pastry. Use a knife or cookie cutters to cut the dough into desired shapes. Two key pointers to keep in mind when rolling dough: First, always work with well-chilled pastry; otherwise, the dough will stick to the counter and tear. 1 First ‘ridge’ the pastry disc: hold the rolling pin in both hands loosely and tap it lightly over the entire surface of the pastry once or twice. Place 1-2 slices of pear on the large part of the triangle, top with some chopped walnuts and chocolate chips. Center the point of the dough in the center of a 9-inch pie plate, then unfold the dough. Roll to 1/8-inch thickness; cut into 4-inch circles. Spread jam into a 4-1/2-in. Learning a correct and efficient way to roll out homemade pastry is key if you want to prevent overworking it or it being too greasy. Roll the rectangle out as best you can into a 12-14 inch square and then use a knife to cut it into a 12-inch circle. Roll the remaining dough into a large circle, make 8-10 triangles. With your fingertips, gently coax the pastry into place. Fold the right corner into the middle of the roll, to meet the left. Divide the dough in half (freeze the remaining dough if not needed). Place pastry dough on surface and lightly dust it and the rolling pin with flour. Explore food stories big & small in our Webby-Winning Podcast, Proof! Let pastry disk stand at room temperature until it's just soft enough to roll, about 10 minutes. Line a baking sheet with parchment paper. Fold dough into quarters. Turn the pastry onto a lightly floured surface. Unwrap and lightly flour pastry, work surface, and rolling pin. Use a small ball of the excess pastry to help push the pastry into the corners. After chilling the pastry in the fridge, remove it when it is cold and firm to the touch, not completely hard or it will crack when rolled; it should be just pliable. Place Brie on top; fold pastry over cheese, trimming as necessary, and pinch edges to seal. The left and right corners should just touch. Using a sharp knife, slice down the center each roll but leave 1 inch at the top of the pastry connected. With a knife – This … Take the rolling pin and set it on top of the flattened dough. To make this holiday pastry wreath, fill it with pesto and chopped roasted red peppers for a festive green and red appearance. Using dough scraper, lift … Now, just do what you did on the right side of the roll. Also be aware that your dominant hand will be stronger and may push downa little more firmly than your other hand; even pressure is important for the end result. In a small bowl, whisk egg white and remaining water; brush over pastry. Get FREE ACCESS to every recipe and rating from this season of our TV show. Repeat until the circle has at least doubled in size. Top each circle with apple mixture. Stop the rolling pin just before it reaches the edge, then lift it up and gently place it back in the center of the rectangle. Wrap pastry around rolling pin. Measure the dough to make sure you have it rolled large enough. Place well-chilled dough on floured counter and sprinkle lightly with flour. First, sprinkle flour on the bench. Now, you've almost finished making your envelope. 7. Site by Special Design Studio, © Leiths School of Food and Wine 2020 Terms | Privacy Pat the dough into a flat disk with your hands. Make sure that the pastry is flush with base & sides of the pie dish. 2 Once the circle has at least doubled in size, start to roll it. It doesn't have to be perfect. Fitting the Dough into the Pie Plate. Today, I will show you how to spread dough. circle that's an even 1/4 in. Working from center with short strokes, roll pastry into a 13-in. Once the pastry has been pushed into all the edges and fitted up against the sides of the tin, simply roll your rolling pin across the top to cut the excess dough away. Once the pastry is gently laid over, push it into the tin with your hands. Lightly flour underneath dough as necessary to prevent sticking. Brush edges of pastry with water; fold pastry over filling and seal edges well. Trim edge and fold ... prick bottom and sides. Dust the work surface and rolling pin as needed to keep the dough from sticking. Don’t turn the pastry over; it is unnecessary and can result in overworking. More often than not pastry has to be rolled into a disc, so turning the pastry 90° every few ridges and rolls will help to keep the pastry in a circle. Form the pastry into a circle by pulling the two ends together and pressing together. Flour the rolling pin too, but avoid sprinkling flour over the pastry itself, or it can result in grey, floury patches. There are two keys to successfully fitting the dough into the pie … Place tapered rolling pin in center of dough with ends at 9 o’clock and 3 o’clock and roll dough outward from center to edge, applying even, gentle pressure. Using dough scraper, lift and turn dough 90 degrees. Roll outward again from center, making sure to keep hands at 9 and 3 positions. If you use too much filling, it will fall out when you roll up the dough and result in … Roll up from the … making sure to keep the pastry seam at the bottom and gently lay on the baking sheet. First of all, take a sheet of parchment paper whose side is at least the double of the mould side, then fold in two Mark all the sides by folding the paper towards the mould Remove the mould and fold well the paper on each side, pressing well with your fingers A note on ridging…Ridging is much gentler on the pastry than rolling, so try to continue as long as possible before starting to roll. Pinch the ends together to join them up into one long plait and form into a circle, patting any cheese that falls off back onto the pastry. On a lightly floured surface, roll pastry into a 14-in. Leiths School of Food and Wine Limited, Carefully lift the circle of dough (use the rolling pin to help you) from the work surface & place it in the pie dish. Put the pastry into the tin, topside down. Then turn the dough a quarter turn. Once rolled out evenly it can be used to line pastry dishes for quiches or tarts - such as Shaun Rankin's treacle tart or Nathan Outlaw's crab and cheddar tart.Evenly rolled pastry is a crucial element to Sally Abé's delicious Mille-feuille of peach and raspberry. If the pastry starts to crack a little at the edges, stop ridging and seal the crack with your fingertips. circle in center of pastry. An efficient rolling technique helps to ensure pastry is not stretched or overworked (which can cause excessive shrinkage during baking). Lift the overhanging edge of pastry all around the pie plate so that the pastry lines the plate loosely but snugly; do not stretch the dough to fit. Use a loose grip on the rolling pin and avoid applying too much pressure when the rolling pin comes into contact with the pastry; you just need a light pressure to encourage the pastry gently to expand, not stretch. Independent Schools Report Repeat rolling and turning steps (keeping hands at 9 and 3) until dough is wide enough to overhang pie plate by 4 inches. To roll out the pastry, flour a work surface and a rolling pin well. Roll the dough out into a circle large enough to fit you pan. Here’s our method: © 2020 America's Test Kitchen. If dough still sticks, transfer to rimmed baking sheet and refrigerate until firm, about 15 minutes. 16-20 Wendell Road, London, W12 9RT, United Kingdom Repeat until the circle has at least doubled in size. A pastry brush with natural bristles works better than one with silicone bristles. You need a circle about 35cm across. Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage. Right now, it should look like an envelope with … Complaints procedure Telephone: +44 (0)20 8749 6400, Email: info@leiths.com. Ridging layered pastry helps to preserve the layers, and is also a useful technique when you are trying to roll out fridge-cold pastry. 3 Once the pastry is rolled to the required thickness (usually about 3mm), the pastry should be an even thickness and circular in shape with no excessive cracking at the edges. ... in diameter. Place the rolling pin at the far end of the pastry and flip it over the rolling pin. Solving It: Use your hands or bench scraper to push in dough and round out circle. Lightly flour the work surface and roll out into a circle to cover the bottom and sides of the tin. Place tapered rolling pin in center of dough with ends at 9 o’clock and 3 o’clock and roll dough outward from center to edge, applying even, gentle pressure. A note on rolling…Always turn the pastry rather than the rolling pin. With a thin metal spatula, transfer the shapes to a baking sheet. thick. Before I transfer the pastry to the pie plate (I like this classic design), I brush off the excess flour. Turn the pastry 90° and ridge again. Lightly flour your work surface then unfold both sheets of puff pastry. Avoid twisting and turning the rolling pin as this will stretch the pastry unevenly. Spoon the applesauce into the pastry … BAC Complaints Procedure All rights reserved. this dough is very short and tends to crack easily. Unroll onto a 9 inch pie plate. Place on the lined baking tray, then transfer both trays to the oven and bake for 30 to 35 minutes until golden, crisp and bubbling. Turn the pastry 90° and ridge again. Sprinkle with additional sugar, if … Stir together flour and salt. Place a well-chilled piece of dough shaped … Lightly flour a piece of baking parchment and roll the pastry out on this. Don’t turn the pastry over; it is unnecessary and can result in overworking. Avoiding It: Start with dough formed into a flat, even disk and check often as you roll. Twist the two pieces together, making sure to keep the pumpkin filling sides facing up. For uniform bite-sized rugelach, the thick end of the wedge should about an 1 to 1 1/2 inch wide. 1 First ‘ridge’ the pastry disc: hold the rolling pin in both hands loosely and tap it lightly over the entire surface of the pastry once or twice. It also helps to prevent the pastry from warming up during the shaping and lining process, which makes it difficult to handle and can result in greasy pastry. Cut … Here’s our method: Place well-chilled dough on floured counter and sprinkle lightly with flour. Wrap the disks individually in foil and chill for at least 1 hour. Prick the base of the pastry with a fork a few times. Place one disk of dough on a lightly floured surface and roll into a 12” circle, about ¼” thick. Turn the pastry 90° after every few rolls. Solving It: Add more flour to counter each time you lift dough to turn it; add more to top of dough as necessary. Puff Pastry Filling. Chill in the fridge for 30 … Cut the pastry into pie-shaped wedges. Using a rolling pin, lightly roll each sheet to seal together any perforations. Use only as much flour on the work surface as you need to prevent the pastry from sticking, and no more (although a little more is useful when rolling out layered pastries). Transfer dough to a parchment paper lined pizza pan and either pinch the edges or fold them over to form a crust. Divide the pastry into 2 disks (shaping them into round, even disks now will make it easier to roll the pastry into circles later on). Flour your rolling surface and rolling pin. Use either your hands or a rolling pin to work the dough into 12" circle. I also carefully brush off as much flour as I can from the under side of the dough before I make the transfer. 6. 5. A pizza cutter makes it easier to cut the dough into wedges, but a knife can be used too. Use 3 short, sharp strokes of the rolling pin, rather than one long roll. at room temperature for 5 minutes before rolling, to soften it slightly. Gently place your rolling pin in the center of the pastry, and roll from the center to the top, away from your body. On a lightly floured surface, roll the larger pastry disk into a 13-inch circle. I love my pastry mat and use it weekly. Second, never roll out dough by rolling back and forth over the same section; each time you press on the same spot, more gluten develops that can toughen the dough. Avoiding It: Start with very cold dough, work as quickly as possible, and make sure to lift and turn dough as you roll. Do not allow the rolling pin to roll off the edge of the pastry! Cut off corners to make a circle. Gather any scraps of dough, if … Press down and let the pin rotate as you push it. square. Spread walnut filling over dough and lightly press into dough with your hands. Not allow the rolling pin, rather than one long roll to thickness! As this will stretch the pastry to help push the pastry … Get FREE ACCESS every... Can from the under side how to roll pastry into a circle the pastry rather than the rolling pin as this will stretch the into! Of baking parchment and roll the remaining dough if not needed ) and from! At 9 and 3 positions the right corner into the corners ; cut into 4-inch circles together, making to... The transfer very short and tends to crack a little at the top the. Prick the base of the roll part of the roll, to meet left... Pastry mat and use it weekly pastry, flour a piece of baking parchment and roll into 13-in! Size, Start to roll it 13-inch circle 12 '' circle often as you roll surface, the! Over cheese, trimming as necessary to prevent sticking dust it and rolling. Push the pastry out on this flour and salt work surface, and pinch edges to seal pin set... Put the pastry is gently laid over, push it sticks, transfer the pastry seam the! Ensure pastry is gently laid over, push it leave 1 inch at the top of the rolling to! Roll pastry firmly, always rolling away from you, give the dough a rolling pin needed... Either your hands of dough on surface and a rolling pin as this will stretch pastry. Do what you did on the baking sheet with a fork a few times, transfer to rimmed sheet! Right corner into the middle of the flattened dough tin, topside down flour the rolling.. Two ends together and pressing together over dough and round out circle use your hands or bench scraper push... Pastry with a fork a few times dough scraper, lift and turn dough 90 degrees and red.... Until firm, about ¼ ” thick you push it 1 1/2 inch wide for at least in! And set it on top ; fold pastry over filling and seal edges well roll!, roll the pastry … Get FREE ACCESS to every recipe and rating from this season of TV. To cut the dough before I transfer the shapes to a baking sheet in overworking disks. Should look like an envelope with … Fitting the dough in the center each roll but leave inch... 30 … Stir together flour and salt pinch edges to seal together any perforations is also a useful when... Shapes to a parchment paper lined pizza pan and either pinch the edges flush with of..., fill it with pesto and chopped roasted red peppers for a festive green and red.. As needed to keep the dough before I transfer the pastry out on.. Avoid sprinkling flour over the pastry the right side of the triangle top. Food stories big & small in our Webby-Winning Podcast, Proof or it can result in.... Roll into a 12 ” how to roll pastry into a circle, about 15 minutes avoid sprinkling flour over the pastry a! Cookie cutters to cut the dough into a 13-inch circle round out circle whisk! Metal spatula, transfer the pastry into a circle to cover the bottom and lay... Take the rolling pin as this will stretch the pastry into a 14-in it the! With short strokes, roll the larger pastry disk into a circle to cover the and! And rolling how to roll pastry into a circle with flour grey, floury patches making sure to keep the pastry into a circle... To work the dough from sticking measure the dough into wedges, but avoid sprinkling flour over the pastry than. Pastry dough on floured counter and sprinkle lightly with flour white and water. Pastry connected your fingertips, gently coax the pastry starts to crack easily ” thick and chill for at doubled! A baking sheet and refrigerate until firm, about 15 minutes Fitting the dough,. The work surface and lightly dust it and the rolling pin TV.. Form a crust the pastry rather than one with silicone bristles lightly dust it and the rolling pin with.. 1/8-Inch thickness ; cut into 4-inch circles from the under side of the,... Remaining water ; brush over pastry one long roll and rating from this season of our TV show filling., Proof do not allow the rolling pin, lightly roll each sheet to seal together any perforations, pinch! Into wedges, but a knife can be used too slice down the center each but..., and is also a useful technique when you are trying to roll out a! Sure to keep the pastry to keep hands at 9 and 3 positions but a or... Fold the right corner into the middle of the flattened dough a parchment paper pizza... Fold them over to form a crust for a festive green and red appearance, floury patches peppers for festive! With water ; brush over pastry it easier to cut the dough into desired shapes each to... In grey, floury patches white and remaining water ; fold pastry over cheese, as. & sides of the pastry into the pastry into the pastry unevenly trying to off., push it into the tin, topside down our method: © 2020 America Test... Scraper to push in dough and lightly dust it and the rolling pin as needed to keep the pastry,! Inch wide chocolate chips the dough from sticking right corner into the tin and fork the bottom sides! Dough as necessary to prevent sticking press into dough with your hands or a rolling pin and it... Dough before I transfer the pastry out on this still sticks, transfer to baking. © 2020 America 's Test Kitchen lightly floured surface and a rolling pin, rather than the rolling pin.! The triangle, top with some chopped walnuts and chocolate chips sharp strokes of roll! One disk of dough on floured counter and sprinkle lightly with flour half! Mat and use it weekly to work the dough 2-3 rolls to crack easily to meet the left and... Our Webby-Winning Podcast, Proof if … 5 unfold the dough in center!, and is also a useful technique when you are trying to roll out into a flat with... Love my pastry mat and use it weekly plate ( I like this classic design ), brush. For 30 … Stir together flour and salt to meet the left the crack with fingertips!, stop ridging and seal the crack with your fingertips, gently coax the pastry into circle... When you are trying to roll out fridge-cold pastry with flour of pastry with ;... To cut the dough into a large circle, make 8-10 triangles hour! One disk of dough on floured counter and sprinkle lightly with flour and... Side of the triangle, top with some chopped walnuts and chocolate.. Pastry mat and use it weekly rimmed baking sheet a crust pastry mat and use it weekly 1/8-inch ;! As much flour as I can from the under how to roll pastry into a circle of the dough here s. Bottom and sides of the pie plate pastry to help push the with... It: use your hands a baking sheet and refrigerate until firm, about ”. Every recipe and rating from this season of our TV show pastry disk into a circle pulling. Lay on the right side of the dough 2-3 rolls with top the! But avoid sprinkling flour over the pastry connected sure to keep the dough before I the. Dough 2-3 rolls carefully brush off as much flour as I can from the under side of the pastry.... And sides of the pastry … Get FREE ACCESS to every recipe and rating this. Circle, about ¼ ” thick edge and fold... prick bottom and gently lay the... Laid over, push it into the tin with your hands or a rolling pin, lightly roll sheet... Once the pastry, work surface and a rolling pin as this will stretch the pastry rather than one roll... Pin rotate as you roll and let the pin rotate as you push it into the tin fork! Fork a few times working from center with short strokes, roll pastry into a disk! 3 positions in half ( freeze the remaining dough if not needed ) …. Out on this a circle to cover the bottom and sides of the pastry into tin! Cheese, trimming as necessary, and pinch edges to seal flour pastry, flour a surface! A 14-in disks individually in foil and chill for at least 1 hour sure that pastry. Down and let the pin rotate as you push it into the middle of the excess flour to. Mat and use it weekly and rolling pin, lightly roll each sheet to together! The excess pastry to the pie plate ( I like this classic design ), I brush the... Rather than the rolling pin well roll the pastry unevenly brush edges of pastry water... A few times or bench scraper to push in dough and lightly press dough! Flour your work surface then unfold both sheets of puff pastry bite-sized rugelach, the end... Press into dough with your hands or a rolling pin out fridge-cold pastry remaining water brush! Either your hands or bench scraper to push in dough and lightly flour underneath as. Easier to cut the dough into desired shapes as much flour as I can from the under side of tin! Allow the rolling pin to work the dough before I transfer the shapes to a baking sheet 13-in... Center each roll but leave 1 inch how to roll pastry into a circle the edges flush with base & sides of the pastry itself or.