Wednesday, November 25, 2009
Forget smearing your work surface and rolling pin with messy flour. Just tear off two sheets of wax paper wide enough to roll out your pie dough to the necessary size. Your dough won't get those tears that seem to just keep tearing no matter how hard you try. For the dismount (this seriously is the hardest part of making a pie: getting your crust to your pie pan. I opt to wind my dough around my rolling pin), you can either peel your disc of dough from the wax paper, fold in quarters or wind it around your rolling pin. And then just unfolding or unwinding in your pie dish. Or do what I call the pop and drop. With this method, you only peel of one side of the wax dough and then flip it over (wax paper side up) and drop it on to your pie pan, and then peel off the remaining sheet of wax paper. Which ever method you choose, move quickly and efficiently. It takes some practice and patience.