Rolling Pie Dough On Granite

The wood does a good job of holding flour in place so you only need a light dusting of flour to get the dough to get it to release after rolling it out thin.

Rolling pie dough on granite.

Starting at the top of the pie dish slowly. Unfortunately i have granite countertops and don t have a large wooden board. Granite sucks the temperture thats why its so good to use for tempering chocolat. But let s be honest has a crumbly crust ever turned you away from a piece of homemade pie.

The secret to good crust is to have everything very cold and to handle it as little as possible. I have a 8 000 marble granite kitchen top. I roll my dough on it its too smooth to roll than wooden but i dont want to waste 20 on a wooden 5x10 piece. From cracks and holes to the precarious transfer between the countertop to the pie plate there are lots of ways to err when making america s favorite dessert.

But here s a tip to prevent any problems with the granite contaminating the dough and for very easy clean up. What tricks can you share for rolling out a. One con about granite is it sticks quick so spray more flour. To transfer the dough into the pie dish generously flour the rolling pin to avoid sticking then carefully roll the dough around the pin.

There are several reasons not to do what you were also advised not to do and now decide you are not interested in a silicon pastry making pad. Use painter s tape blue masking tape that peels off easily without leaving a residue to tape a couple sheets of waxed paper to the surface. The idea of rolling out homemade pie dough can be intimidating. Oils can penetrate and this patina is gradua.

I should have added that i ve used laminated counter tops granite counter wood boards and sil pats for rolling dough. First and primary is even granite can no be sealed forever. After the cloth gets broken in and impregnated with flour you need very very little bench flour to roll the crust. Use frozen or almost frozen lard butter and or shortening as your fat and ice water and then chill the dough well before rolling.

Beautiful and functional with its construction. I make pizza dough all the time and roll it out on my granite counter tops. Tapered from the middle to both ends for maximum control it rolls out the dough thinly by pushing it from the middle ideal for proper pie crusts that are both tender and flaky. This is a basic white flaky pie crust made in the food processor.