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There’s a second within the pie-baking course of when most bakers maintain their breath: the dreaded step of transferring pie dough from the countertop to the pan. At this level, the dough has been fastidiously rolled out into a fragile sheet of pastry. Now it must get into the pan, centered and intact. There’s a threat of the pie dough cracking should you don’t transfer swiftly or confidently, however it additionally requires a mild contact because it’s skinny and may tear. So what’s the easiest way to make this transfer?
Our Baking College instructors have the reply, and it’s easier than you may assume.
Folding is essential
In the course of the course of creating 1000’s of batches of pie dough, our Baking College instructors have tried many various approaches to getting that dough within the pan. They’ve tried strategies like rolling the dough round a rolling pin and unfurling it over the pan (it by no means finally ends up centered) or utilizing an enormous spatula to slip the dough into the pan (useful, however solely when you’ve got the device readily available).
Mark Weinberg
However as they clarify in our Baking College cookbook, essentially the most dependable technique to switch pie dough is a simple folding maneuver. Right here’s the best way to do it:
As soon as the dough is rolled out to the specified dimension, calmly mud the highest with flour.
Gently fold the dough into quarters: First, fold the dough in half to make a semi-circle, after which in half once more to make a triangle with a rounded edge.Place the ready pie pan close to the dough so that you don’t have to maneuver it far. Then, use calmly floured palms to select up the folded triangle of dough and place it within the middle of the pie pan. This placement is essential: Guarantee that the tip of the triangle is strictly within the middle of the pie pan. Gently unfold the dough, one part at a time. It ought to simply open up and be centered in your pie pan — no shimmying it round to make sure even edges. Brush off any extra flour earlier than settling the dough into the sides of the pan and continuing along with your recipe.
Mark Weinberg
Watch and study
To see how simple this methodology of shifting pie dough may be, watch it demonstrated in our video, 4 Ideas for Failproof Pie Dough. (The opposite three ideas will show you how to step up your pie sport in further methods, so be sure you watch these too!)
The subsequent time you attain that intimidating second when you need to switch your rolled-out pie dough, let loose the breath you’ve been holding. You now know the best way to transfer the dough with ease.
Cowl picture by Mark Weinberg.
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