Rolling Pins & Resolving Pastry Problems

Perfect pastry depends on a proper balance of ingredients, hence a good recipe and not overworking the dough. To start off with, use a recipe that you know works for others, then experiment with rolling the dough without overworking it to achieve a soft, flaky pastry.

The difficult part is using just the right amount of flour when rolling the dough, to keep it from sticking to the pastry board or rolling pin. Too much flour will render a tough pastry and too much sticking will produce a patchwork cover for your pie.

Pastry boards and rolling pins become a matter of preference to the baker. I've known some that use the top of their chest freezer, others use a wooden board and I tend to use my countertop for a pastry board. Rolling pin use also varies by preference, from ice-filled plastic pins to wooden, metal, nonstick and silicone rolling pins. I've even used a clean empty wine bottle once when we were camping and a rolling pin wasn't available. It turned out pastry for a delicious rhubarb pie.

The good news is: You can have success with any of the above and turn out pastry that everyone will enjoy. The trick is not to use too much flour when you are rolling it. This is where a change in equipment could make a difference.

If you've used the same type of rolling pin and you struggle most of the time to achieve perfect pastry, a change in type of rolling pin may solve your pastry problems. I've used a wooden pin for eons, but recently had the occasion to try a Farberware® Nonstick Pin. The nonstick coating allows rolling without continuously dusting the pin with flour. I found it very effective and it produced great results.

Not overworking the dough will also save you baking time as the task is accomplished much more quickly. If you're struggling with your pastry, try a change of rolling pin - you may be pleasantly surprised at the results.

If you're looking for a good pastry recipe, you may want to try About Guides: Pastry Recipes.

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