Today I want to share with you the hand-held rolling pin/pastry roller I use for any pastry dough.
As far as I’m concerned, this is one of the greatest inventions ever made. The one I have is Pampered Chef®, but several companies make them and I’m sure you can find them at most specialty kitchen shops.
The reason I love this so much is because of the difficulty I have rolling out pie crust and then transferring it to a pie plate without tearing it. Using this handy little tool, will end that problem.
You can see from the pictures I’ve added, I roll the dough directly in the plate! Oh my Lord! This works so great, I can’t even tell you how happy this makes me, and it only took me about forty-five years to figure this out.
After your dough is ready to roll (and always make sure your dough is “wet” enough). If it’s not, it will fall all to pieces and be awful.
Spread some flour on a work area. Roll your dough into a ball, then place it on the floured surface, and flatten with your hands. I flatten mine to about the size of the bottom of the pie plate. Then put the flatten dough into the pie plate and use your roller to roll the crust up the sides.
Once done, crimp the edges, fill with your pie filling and either top with another crust (if it’s a two crust pie, unfortunately, the top crust will have to be rolled and transferred) OR top with meringue and bake according to your recipe.
I’m telling you, if you use this method, you will love it. It really takes the work out of making pie crust.
If you have a handy hint about some technique you use that saves time and makes cooking easier, I’d love to hear it.
Talkin’ Twang for today: Lettin’ the cat out of the bag is a whole lot easier ‘n puttin’ it back in. #Southern #humor