In retrospect, the most challenging thing about making and rolling out your pie dough is to not interfere with its delicate nature -- by overworking it.
This means mixing it up as quickly and efficiently as possible, and then when making up your dough, flatten into a disc, and roll with your pin (or an empty wine bottle will do) from the center outwards, and not back and forth over it, again and again, as I used to do. Also, when you think it's as thin as you can possibly get it, it's probably not, so give it a few more rolls...
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