1. Lightly sprinkle a surface with flour and place the pastry dough on top. Dust with additional flour. Coat the rolling pin with flour to prevent it from sticking to the dough. 01:39
2. Hold the rolling pin in your dominant hand and firmly hit the surface of the dough until it is evenly flattened. 01:57
3. Dust additional flour on top of and below the dough. Place one hand on each end of the rolling pin. Press the middle part of the pin into the center of the dough. Push down and roll forward to the edge in a single motion. Repeat this process, rolling out to the other edges of the dough. Rotate the dough in a quarter turn and continue rolling, always starting from the center and rolling outwards. 02:22
4. An Italian rolling pin is heavier than the French rolling pin, and will flatten the dough more quickly. To use the Italian rolling pin, place your hands flat on either end of the pin, keeping the fingers flexed. Roll the pin underneath your hands and across the dough. Continue to sprinkle the work surface with flour as needed. 03:05
5. A French rolling pin is often the better tool to use when rounding out the dough. Place one hand flat on top of the pin, anchoring it down on top of the dough. Use the other hand to roll the pin in a circular motion, creating a rounder and fuller shape. 03:45
6. Continue rolling until the dough is completely flat. Periodically lift and flip the dough, adding more flour to the work surface to prevent any sticking or tearing. 04:16
What You'll Need
- Italian rolling pin
- French rolling pin
- Pastry dough
There are several types of rolling pins. An Italian rolling pin is a very long and heavy pin. The French rolling pin is a thinner pin with small tapers at each end, making it easy to maneuver. An American rolling pin is made from a large cylinder and rolls between two handles on either end. A Japanese rolling pin is a thinner and lighter version of the Italian rolling pin. Most of these pins are available online or at speciality kitchen supply stores.
Always remember to keep the work surface well-floured and to move the dough in a quarter turn. The quarter turn is important, as it ensures all areas of the pie dough receive an equal amount of pressure.