If you re working between sheets of paper or plastic wrap lift the paper or plastic often so that it doesn t roll into the dough and turn the dough over frequently.
Rolling out dougbetween sheet s of plastic.
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Give the dough a few rolls in one direction and then give it a quarter turn.
Reuse that double width piece of plastic wrap you chilled your dough in.
Roll out your dough between sheets of plastic wrap then peel the wrap off the top of the dough and slide your hand under the plastic wrap beneath the dough and flip your dough onto the parchment paper.
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The key is to turn the dough over and roll on both sides and to lift the paper often so that you don t roll creases into the dough.
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Place the other sheet over of the dough ball.
Keep the dough between the sheets when you chill it and use the sheet to help you turn the dough over into the tart pan or pie plate.
You ll have two plastic sheets of the same size.
Roll out 1 piece of dough between 2 sheets of plastic wrap into 12 inch round about 1 8 inch thick.
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Roll it out again with a few strokes.
If you ve used parchment and you re going to pre bake the crust use the paper to line the crust.
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Place the plastic wrap over the dough and begin rolling it out.
Then remove the top sheet of plastic wrap from the dough.
If your dough is really soft and sticky flour both sides of the dough before you start rolling.
Roll out the dough evenly in between the sheets of plastic wrap using a rolling pin until it is 10 x 13 inches.
Place another large sheet of plastic wrap enough to cover 10 x 13 inches of dough on top of the dough.
Place the pie dough in the center of one of the sheets.
Use your hands to start flattening the dough ball and then roll out the dough.
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If you re just rolling on the.
Cut out 6 rounds with a 5 inch round cutter sandwiching each round between 2 squares of wax.