Rolling out dough

Rolling out works best with chilled dough on a lightly floured surface or between two sheets of parchment. Start in the center and roll outward with even pressure, turning the dough a quarter turn every few strokes so it stays round and does not stick. Lift the edges and add a light dusting of flour as needed, and use guides or rings on the pin for exact thickness.

Pie crust, cookie and laminated doughs should stay cold, so if the butter softens, chill the dough before continuing. Over-rolling and stretching develop gluten, which makes pastry tough and causes it to shrink in the oven.