Every time I feel the roll of a new season, I think to myself, “It’s a pie season!” Summer? Yes. Winter? Yes. Spring? Let’s take a pie! Now that summer is strong, we begin to see a lot of strawberries, blueberries, apricots and cherries mercy on the grocery store shelves and farmers’ markets. All of these great offers can benefit from the flake, butter in a bark – which is often the only thing that prevents us from our goals.
Maybe you already have a favorite pie-dough recipe that is remembered, but when we get to roll the envelope that we meet a number of problems-it continues, the dough is completely broken, the middle one is on the counter, it is on the other side-it is enough to scratch everything on the ball and roll it again (shame in the hall). But if you do a few of these strategies, you nail the implementation of a successful shell.
Let it rest – but not too long
Credit: Allie Chanthorn Reinmann
Many of the recipes in the shell urge you to wrap a newly mixed pie dough and put it in the refrigerator anywhere from 45 minutes to an hour. This is a great idea if you make your pie in advance and need it somewhere to keep it for a few days, but if you make the pie on the same day, you will have a long time. The temperature of the refrigerator stays fat and makes the bark more likely to break and break if it becomes too cold. This may be important in the Slack dough in the summer or you have a hot kitchen, but 20-30 minutes is probably a lot of time to strengthen the dough. Remember that another important guarantee of all that is resting rest time.
Your goal is to take this two-four-inch butter and flour and convince gluten to stretch three times to its original area. Gluten needs rest. Without it, it becomes difficult and constantly pulls back despite your best movements. After mixing your dough, wrap it and let it sit on the counter or in the refrigerator for 20-30 minutes. Then roll off. The dough is less likely to crack or crumble and gluten should be relaxed enough.
Grind the dough and the counter and the pin
Credit: Allie Chanthorn Reinmann
And hands. Do you know what? Do it again for good luck. Dust dust is enough flour is one transfer that facilitates every step. It is definitely better to use too much flour than too little. Many of us have experienced a complete dough circuit to just lift the edge and find the cells at the counter to find the entire center. The dusting of the flour under the pastries ensures that there is no way to stick.
The same goes to the top: grind the surface of the shell and the pin to create an obstacle during rolling. With each turn of the pin, the outer surface is pushed out and a little more butter is revealed on the inside. These parts either meet more flour or find the surface. It is likely that you need to apply additional flour two or three times to both tops and The bottom of the pie shell before reaching the desired diameter and thickness. Don’t be shy; It is almost impossible to overly flour. Just keep the pastry brush convenient to dust the excess before moving the dough to the pie plate.
Roll from thick parts
Credit: Allie Chanthorn Reinmann
If you have the first time you have a pie dough, it is a natural answer to leveling the edges. After all, they are the most modifiable and exposed. Resist! Of the most thinned parts (edges), rolling almost certainly leads to ultraoho areas or sticky, melted butter edges. Instead, roll out of the thickest parts outward. In the beginning, this is always the center. Think of it as a delicious pie dough tank from which you pull. When you roll the center, try not to turn the edge of the dough. Just stop the shy end and go back to downtown to roll in the other direction. If you crush the edges, you will find that your dough is very thin in these areas and start to grasp.
What do you think so far?
When the dough is about 90% rolled and the center is no longer the thick point, you can look for thick dots and make accuracy moving to everything.
Twist the dough
Sometimes you don’t know that you are doing extra work before someone asks why you do it. I am him. Why do you rotate around your body as you roll the pie dough instead of twisting the dough? My theory is that until the confidence of the pie shell is achieved, we are all a little scared of pastries – copying it, wrinkle it, ruin it. Instead of dealing with a tears with conviction and risk of the shell, you would rather just work around it. The difficult truth is that the less you tell the dough, more likely to tear it up. So let’s build the confidence of the pie shell.
Roll the dough by placing the scroll pin in the middle and pushing forward, out of your body. Put your stud, grab the dough plate with both hands and give it a quarter of the turn. Now the thick part is in front of you and you have seamlessly applied a little more flour below. Raise your pins, roll the center and twist the dough one quarter of the round. Repeat by adjusting the turns to customize thick dough spots. In addition to making mobile action easier in terms of spine, lifting and turning the dough gives you you check regularly, allow you to add additional flour below, and allow you to feel the dough to achieve uneven thickness.
The next time you walk to the grocery store product must inspire the juicy berries and fruits that fall – don’t hesitate to buy a few pints and show a big pie dough energy.
