list 3 rules u followed when rolling the dough?

Answer 1

Always roll on a floured surface

Always roll from the center outward, turning the dough 90 degrees after each pass

Always make sure the dough is chilled

Answer 2

The goal when rolling out a pie dough is to get a thin, evenly rolled sheath into the pie pan in one piece quickly—before the dough becomes soft and unworkable. Frequent rotation—and flouring—of the dough will prevent sticking. If the dough is too soft, chill it in the fridge for 15 minutes.
1. Using a tapered pin, roll a quarter turn, from about 2 o’clock to 5 o’clock, keeping your left hand stationary and moving the pin with your right hand.
2. Turn the dough a quarter turn and roll again as in step 1. Continue rolling until the dough is too thin to turn easily or when it is 8 or 9 inches in diameter. If necessary, lightly reflour the work surface.
4. Roll the dough from the center out and also along the edges to produce a uniform round of dough. The diameter of the circle should be 4 inches wider than the pie plate.

Answer 3

Keep hands and dough as cool as possible

Use as little flour as possible

Only roll away from you and turn 180 degrees after each roll

Answer 4

Don't handle it too much but I use my hands to mix it and I always use Crisco (not butter no lard)

I do not chill it because it gets too hard to handle

I do make a couple of batches at a time and freeze them; pie dough freezes very well.

Very little water - just enough to be able to get it to stick together

Add a pinch of baking powder and it will be more flaky - just a pinch no more

I use plastic wrap to roll it on top and bottom, because I don't have to use more flour and it doesn't stick and it will not get too tough if you have no excess flour.

Prick it well

I pre-bake all my crusts for about 12 mins; this makes them less apt to soak up juices from fillings.

I use glass pans and a pie bird is a good thing to have around.

Answer 5

1. Flour the board evenly
2. Make sure your hands are cool
3. Roll lightly but steadily & always only from inside outwards

Answer 6

Roll out on a lightly floured surface
Roll from centre out, quarter turn after each rolling.
Don't be heavy handed.

Answer 7

Wear clothes, use a rolling pin or rod, flour the rolling surface

Answer 8

dough is chilled
don't overwork dough
flour surface and rolling pin

Answer 9

Chill the dough.
Flour the rolling pin as well as the counter.
Don't stress too much. It doesn't have to be perfect.

Answer 10

be gentle, turn 90 degrees with each rolling,roll out once