How to Roll Pastry Dough

Whoever coined the phrase "easy as pie" was talking about eating it, not making it. Here's how to simplify matters and get delicious, flaky pastry.

You will need

  • Chilled pastry dough
  • A rolling pin
  • Flour
  • A pastry sheet or wax paper (optional)

Step 1 Bring dough to room temperature Remove the chilled pastry dough from the refrigerator and let it warm to room temperature for easier handling and lighter pastry.

Step 2 Prepare your rolling surface Dust your rolling pin and a flat rolling surface with a handful of flour. Don’t overdo it, or your pastry will get tough.

Step 3 Shape dough Break off enough dough for your crust if you have more than necessary. Press it into the shape you need and dust the top with flour.

Step 4 Roll the dough Lightly roll the dough with the rolling pin, moving from the center outwards. Avoid rolling back and forth.

Step 5 Turn the dough Turn the dough one-quarter turn after each stroke to keep it from sticking to the rolling surface. Roll until the crust is 1/8-inch thick or less.

Step 6 Place dough in pan Loosen your crust from the rolling surface, and fold it in half or roll it around your rolling pin. Unroll it into your pan for the foundation for a tasty treat.