How to Roll Rectangular or Square Pie Doughs

Рет қаралды 6,229

Күн бұрын

Sign up here for the free food processor pie dough class and the smoked salmon tart recipe: bit.ly/3RpzzTl
Do you have a special method or technique for rolling out square or rectangular dough? If so, please leave a comment and let us know. Thanks.

Пікірлер: 12

@dawnk4588 3 ай бұрын

Hi Ken! I enjoyed watching this video with my daughter. After reading the comments I felt led to tell you we admired YOUR ACTUAL hands in the video! ;) Keep it up.

@kenhaedrichthepieacademy 3 ай бұрын

I'm flattered, thank you, and delighted. You can be sure to see more of those hands if you become a subscriber over at ThePieAcademy.com. Best, Ken

@suzyvioli6685 Жыл бұрын

I have found out that I am gluten intolerant which has really cramped my baking. I still do some baking for friends and family but wonder if you have any recipes that would be Gluten Free and still tasty that my husband would eat? Like your new format and have missed You , Bev and The Pie Academy Classmates.

@kenhaedrichthepieacademy Жыл бұрын

Hi Suzy - Good to hear from you. Can I assume that you're talking about a gluten free pie crust that you can make? I do have a recipe for one in Pie Academy on page 76. Check it out and see if you can make that one. I've had a number of readers tell me that it's worked out beautifully for them. If you don't have the book, your comment is a good reminder that I really have to do a video about this particular crust. Thanks for checking it. Ken

@ellent1247 Жыл бұрын

How do you prevent the dough from shrinking down from where you cut it off at the edges? I’ve had this happen even when filled with pie weight and pre baking. Thanks

@kenhaedrichthepieacademy Жыл бұрын

Ellen - That's a good question and there are several answers. One thing you might try is, instead of just trimming the excess dough level with the top of the pan, fold the excess over and press it into the the sides to beef them up a bit. As you press on this excess dough, it will raise the sides a little higher than the top of the pan. Also, make sure your tart shell is cold when you put it into the oven. With removable bottom pans, I'll actually put the shell in the freezer for 20 or 30 minutes before I preface it. Finally, if you're making an all-butter crust, consider replacing a tablespoon or two of the butter with an equal amount of Crisco, which will relax the dough. Thanks. Let me know how future experiments work out. Ken

@ellent1954 Жыл бұрын

@@kenhaedrichthepieacademy thanks!