Rolling Pastry

If you struggle to roll pastry because it sticks to the rolling surface or rolling pin, or if you just can't get it into the pan here are a few tips from the pros:

Although the recipe here on the web site does not require chilling most others recommend it. So, if you are using another recipe, make sure the dough has been well chilled before attempting to roll it. The hardened butter will be much less sticky, and the dough will hold together more easily.

After kneading the dough to even out the temperature, roll it into a ball and then flatten into a disk. Smooth the edges, then begin rolling with the pin.

Your rolling surface should be DRY and lightly dusted with flour. Rub a bit of flour on the rolling pin as well.

Place the flattened pastry disk in the center of your surface. Begin to roll from the center out. Roll toward you, then away. Lift the dough, slide and rotate it 90 degrees. Then roll toward yourself, and away. Continue rolling, sliding and turning. You may need to occasionally add a bit of flour to the rolling surface.

When dough is desired size and thickness hold the rolling pin near one edge. Fold the edge of the pastry over the rolling pin. Hold the pin above the pastry and carefully roll the pastry onto the rolling pin. Transfer to the pan unrolling the pastry sheet from one side to the other. Shape and chill in the freezer at least 15 minutes.