Piecrust rolling pin

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Roll Out a Piecrust That You Can Use for Just About Anything

If, heaven forbid, you could only have one dough for crust in your repertory, this would be the one to choose, says Dorie Greenspan, whose new app, Baking with Dorie, has more than 100 videos showing everything from flipping a tarte Tatin onto a plate to making piecrust. Greenspan's flaky, flavorful, easy-to-roll dough will work for pies, galettes, turnovers or tarts. To get a smooth crust with an even thickness, take the dough out of the fridge and let it sit for a few minutes. Using a rolling pin (Greenspan loves Matfer Bourgeat's nylon rolling pins so much, she has three of them), start from the center, roll out and come back to the center. Give the dough a quarter turn, then roll out and come back again. If the dough starts to get misshapen (you want a circle), make the turns even smaller (e.g., an eighth turn). If the dough is sticking to the surface you're rolling on, slide it out of the way so you can reflour the surface. Flip the dough occasionally, too, so you are rolling both sides (this video shows Greenspan's trick for using the pin to move and flip the dough). If the dough splits in spots, roll across the split in a perpendicular direction.

Get the recipe: Flaky Piecrust
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