Here's how to roll out pastry dough like a pro:
Chill the Dough: Start with cold dough. Keep it in the refrigerator for at least 30 minutes. This helps keep it from sticking.
Flour Your Surface: Dust your counter and rolling pin lightly with flour. This helps prevent sticking. But be careful! If you use too much flour, the dough can become tough.
Roll Evenly: Begin rolling from the middle of the dough. Roll outwards in all directions. Try to make it about 1/8 inch thick.
Rotate the Dough: Every few rolls, turn your dough a quarter turn. This helps keep it round.
If you follow these simple tips, you’ll have perfectly rolled pastry ready to shape!
Here's how to roll out pastry dough like a pro:
Chill the Dough: Start with cold dough. Keep it in the refrigerator for at least 30 minutes. This helps keep it from sticking.
Flour Your Surface: Dust your counter and rolling pin lightly with flour. This helps prevent sticking. But be careful! If you use too much flour, the dough can become tough.
Roll Evenly: Begin rolling from the middle of the dough. Roll outwards in all directions. Try to make it about 1/8 inch thick.
Rotate the Dough: Every few rolls, turn your dough a quarter turn. This helps keep it round.
If you follow these simple tips, you’ll have perfectly rolled pastry ready to shape!