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Article: Roll out the dough - don't beat it to a pulp
- Article from:
- Chicago Sun-Times
- Article date:
- September 24, 1997
- Author:
CopyrightCopyright 1997 Chicago Sun-Times. (Hide copyright information)
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The most important thing I learned while researching pie crusts
was how to roll out the dough.
In the past, I've always approached a disk of pie dough as if it
were a block of cement that I had to somehow crush into submission.
Over a couple of months, I came to view the process in a much more
cooperative light.
The idea is to stretch the dough, not smash it. The rolling pin
should go across the pastry, not down. Above all, you're not
fighting the dough but shaping it. (Another big improvement was
investing in a pastry sheet and rolling pin stocking that helped keep
the dough from sticking.)