•   
  •   
  •   

Food5 No-Stress Secrets to Rolling out Pie Dough

14:40  25 july  2019
14:40  25 july  2019 Source:   tasteofhome.com

The 7 Secrets of Staying Fit After 40

The 7 Secrets of Staying Fit After 40 This 41-year-old expert reveals strategies that even regular guys can use, along with a week-long workout plan.

Rolling out pie dough can be tricky, even with the perfect recipe. Find out how to roll out the best crust every time. The idea of rolling out homemade pie dough can be intimidating. I get it. From cracks and holes to the precarious transfer between the countertop to the pie plate, there are lots of

5 No - Stress Secrets to Rolling out Pie Dough https://www.tasteofhome.com/article/how- to - roll - out - pie - dough / … #bakingtips pic.twitter.com/7Zr4AXA4hA.

The idea of rolling out homemade pie dough can be intimidating. I get it. From cracks and holes to the precarious transfer between the countertop to the pie plate, there are lots of ways to err when making America's favorite dessert. But let's be honest, has a crumbly crust ever turned you away from a piece of homemade pie? I think not.

5 No-Stress Secrets to Rolling out Pie Dough© Alex Tihonovs/Shutterstock shutterstock_139422398

So, at the start, let's all agree on one thing: Even bad pie is good. Worst case scenario, you have to top it with your favorite vanilla ice cream. You've created dessert nirvana regardless of the cracks in your crust.

Just start with a tried-and-true classic pie crust recipe and follow my five secrets. You won't need to count on the prepared stuff—unless you're crunched for time. Then try our favorite brand.

The Best Biscuits And How To Make Them, According To 3 Southern Cooks

The Best Biscuits And How To Make Them, According To 3 Southern Cooks Are you terrified of making biscuits? Does being alone in the kitchen with a biscuit recipe makes you a nervous wreck? Not to worry. These three Southern cooking legends agree that biscuit-making is a technique that takes some time to learn, and each highlights a different way to achieve biscuit success. There’s not just one right way to make a biscuit. Biscuit #1: Delicate, light-as-air and made with two ingredients. Nathalie Dupree, the queen of Southern cooking, laments the lack of culinary education for making biscuits: “It’s just that no one ever bothered to say that making Southern biscuits was a technique worth learning, like meringues or béchamel sauce.

5 No - Stress Secrets to Rolling out Pie Dough . Rolling out pie dough can be tricky, even with the perfect recipe. Find out how to roll out the best crust every time.

Learn how to roll out and transfer pie dough with our step-by-step video. We'll share tips for rolling out homemade dough , an easy way to transfer dough to

Secret 1: Use copious amounts of flour

5 No-Stress Secrets to Rolling out Pie Dough© Peggy Woodward/Taste of Home rolling out pie dough

To start, use a generous amount of flour on your countertop and right on your pastry dough. This goes against all conventional wisdom and recommendations for working with pastry, but it makes everything so much easier! Will it make your pastry dough be tougher than if you had skimped on flour? Yes. Will anyone notice that it's not as delicate as your usual crust? No, but they would notice your bleary, bloodshot eyes and patch of missing hair from crying and pulling your hair out over your mess of a pie crust. So, flour away.

Secret 2: Stay ahead of the cracks

5 No-Stress Secrets to Rolling out Pie Dough© Peggy Woodward/Taste of Home dough cracks

As you roll, stop periodically to crimp together any cracks that form, especially around the edges of the dough. Catching small cracks early will prevent them from becoming large cracks or holes later in the process. It takes extra time to do this, but it's essential!

'The Secrets To My 85-Pound Weight Loss? Orangetheory Fitness and Meal Prepping'

'The Secrets To My 85-Pound Weight Loss? Orangetheory Fitness and Meal Prepping' "I went from walking an 18-minute mile to running an 8-minute mile."

Finally, number five . When you are ready to roll , take the dough out of the fridge and let it sit at Here's a little secret : Your dough doesn't like to wake up quickly so be gentle at first. Always try to roll from the center out and if the edges do crack, don't worry about it just pinch them back together.

This is the flaky pie dough recipe that stands to make the biggest difference for a budding pie baker—because have you ever thought about It is also not " no - stress ." It was terrible! Rolling out the dough twice made it way too tough and chewy, I don't understand how this works for everyone else.

Give the dough a quarter of a turn as you roll it out to help create an even thickness and symmetrical shape. Turning the dough also helps loosen the dough from the counter to prevent sticking.

Secret 3: Keep it clean

5 No-Stress Secrets to Rolling out Pie Dough© Peggy Woodward/Taste of Home dough rolling pin

Your rolling pin, that is! As you take breaks to flour the counter and turn your dough, rub your hand over the rolling pin to scrape off any little bits of dough that have gotten stuck to the pin. Those bits will stick to your dough, especially as it softens, and pull up dough in chunks, leaving infuriating holes and divots.

A good rolling pin is a pastry-making must have. So are these other pie-baking tools.

Secret 4: Try this spatula trick

5 No-Stress Secrets to Rolling out Pie Dough© Peggy Woodward/Taste of Home use-spatula-turn-pie-crust

Use a long-handled spatula with a thin head to occasionally loosen the dough from your counter. This is especially handy as the dough gets thinner (and warmer) and is more likely to stick to your counter.

The Best Pie Pan for Sweet Pie, Savory Pie, and Every Pie In Between

The Best Pie Pan for Sweet Pie, Savory Pie, and Every Pie In Between We tested 8 pie pans made of glass, metal, and ceramic, and found the most durable, economical, and versatile options.

No - Stress Pie Dough . Photo: James Ransom. by Stella Parks. Dump the ball onto a heavily floured work surface, sprinkle the top with more flour, and use a rolling pin to roll out a rectangle that’s about 10 by 15 inches (25 by 38cm), with a longer side closest to you, adding as much flour as you need

Today, we're sharing a stress -free way to roll out pastry dough . We all love pastry dough , but who My biggest problem rolling out pastry crust would be the cracks, which turns into the dough splitting Unzip and your pie crust is ready to be transferred to the pan, with virtually no mess and little clean up!

You can also use the spatula to help turn the dough as it gets more delicate. Look at those thin pieces of butter! That's pastry goodness waiting to puff into flaky layers in the oven.

Secret 5: Invest in a pastry brush

5 No-Stress Secrets to Rolling out Pie Dough© peggy woodward/taste of home brush off dough, flour

Even though I'm a fan of rolling out dough with a generous amount flour, I also remove excess to prevent a floury taste and minimize any negative effect it might have on the texture of the crust. Before I transfer the pastry to the pie plate (I like this classic design), I brush off the excess flour. I also carefully brush off as much flour as I can from the under side of the dough before I make the transfer. A pastry brush with natural bristles works better than one with silicone bristles.

Now all you have to do is trim and flute the edge and your blank canvas is ready for filling. One last secret: Be sure to put the unfilled crust in the fridge while making your filling. Cold butter will hold the shape of the fluted edge better than soft butter. It will also be better at creating flaky layers in your pastry as the pie bakes.

Pumpkin Cobbler Is Like Pumpkin Pie, Only 10x Easier

Pumpkin Cobbler Is Like Pumpkin Pie, Only 10x Easier So many pumpkin pies can be disappointing, largely due to the reason I’ve been harping about on this site since way back in 2014: the soggy bottom crust. © Provided by Food52© Provided by Food52Yup, I’m team Mary Berry all the way, and pretty much blame this one faux-pie (see what I did there?) for every slice of pumpkin I’ve passed on since. When pumpkin pie is good: a crisp, flaky crust encasing a silky-smooth spiced custard, it is nutso-crazy good. But when it’s orange mush sitting on top of a thin layer of uncooked pastry, it’s something else entirely.

Rolling out dough has been a mainstay of baking for centuries. It's an enjoyable experience, as well as a good opportunity to exercise your hand and arm muscles. Roll out the dough away from you in gentle even strokes.[2] X Research source. To move a pie crust, slide it onto a piece of waxed paper.

There are many techniques and methods to rolling out doughs , but the first task is to choose the style of rolling pin you prefer. In the Pastry Industry

Sure, I said no pie is bad pie. But your pie? Stick to these secrets and it's gonna be great.

Related video: How to Make Pie Dough [via My Recipes]

Read More

50 best breads around the world .
These are the 50 best breads around the world. To celebrate World Bread Day on October 16, take a tasty trip from injera in Ethiopia to crumpets in the United Kingdom.But if bread is easy to picture, it's hard to define.

Topical videos:

usr: 1
This is interesting!