I've recently taken up baking. My shortcrust pastry is good, but I don't
have the knack of rolling it out so it is round. No matter how I try to
turn and rotate the pastry it invariably comes out very misshapen. I get
the same problem rolling out chapati breads. Is there a technique to
rolling pastry or dough so it comes out perfectly round?

--
David in Normandy.

"David in Normandy" > wrote in message
...
> I've recently taken up baking. My shortcrust pastry is good, but I don't
> have the knack of rolling it out so it is round. No matter how I try to
> turn and rotate the pastry it invariably comes out very misshapen. I get
> the same problem rolling out chapati breads. Is there a technique to
> rolling pastry or dough so it comes out perfectly round?

I've rolled out pastry for many, many years and my answer is no) I roll
gently, but only away from myself. Then I rotate the pastry. That is the
only way I can get it into a (sort of) round I would say though, allow it
to rest because if you stretch it even a little, once it is on the plate it
will contract and your pastry will be too small. It also helps to rest it
in the fridge before you roll it out. Once it is on the plate/dish
whatever, some will over hang and when these are cut off .. it is round)

--
http://www.helpforheroes.org.uk/shop/

On 30/11/2013 19:50, Ophelia wrote:
>
>
> "David in Normandy" > wrote in message
> ...
>> I've recently taken up baking. My shortcrust pastry is good, but I
>> don't have the knack of rolling it out so it is round. No matter how I
>> try to turn and rotate the pastry it invariably comes out very
>> misshapen. I get the same problem rolling out chapati breads. Is there
>> a technique to rolling pastry or dough so it comes out perfectly round?
>
> I've rolled out pastry for many, many years and my answer is no) I
> roll gently, but only away from myself. Then I rotate the pastry. That
> is the only way I can get it into a (sort of) round I would say
> though, allow it to rest because if you stretch it even a little, once
> it is on the plate it will contract and your pastry will be too small.
> It also helps to rest it in the fridge before you roll it out. Once it
> is on the plate/dish whatever, some will over hang and when these are
> cut off .. it is round)
>

I've noticed the shrinkage problem. I'll try chilling the pastry before
rolling out. How much do you turn the pastry by between rolls? 45
degrees or more or less?

--
David in Normandy.

"David in Normandy" > wrote in message
...
> On 30/11/2013 19:50, Ophelia wrote:
>>
>>
>> "David in Normandy" > wrote in message
>> ...
>>> I've recently taken up baking. My shortcrust pastry is good, but I
>>> don't have the knack of rolling it out so it is round. No matter how I
>>> try to turn and rotate the pastry it invariably comes out very
>>> misshapen. I get the same problem rolling out chapati breads. Is there
>>> a technique to rolling pastry or dough so it comes out perfectly round?
>>
>> I've rolled out pastry for many, many years and my answer is no) I
>> roll gently, but only away from myself. Then I rotate the pastry. That
>> is the only way I can get it into a (sort of) round I would say
>> though, allow it to rest because if you stretch it even a little, once
>> it is on the plate it will contract and your pastry will be too small.
>> It also helps to rest it in the fridge before you roll it out. Once it
>> is on the plate/dish whatever, some will over hang and when these are
>> cut off .. it is round)
>>
>
> I've noticed the shrinkage problem. I'll try chilling the pastry before
> rolling out. How much do you turn the pastry by between rolls? 45 degrees
> or more or less?

No not a lot. Just a wee bit and then (gently) roll away from you. It
might seem picky but it is worth it. It's the only way I know of stopping
it shrinking

You might like to try sticking it in the fridge once it is on the plate ..
before cutting. Once it is in the oven, shrinkage is a real pain It
does help to refrigerate it before rolling though.

Good luck and report back


--
http://www.helpforheroes.org.uk/shop/

On 11/30/2013 12:44 PM, David in Normandy wrote:
> I've recently taken up baking. My shortcrust pastry is good, but I don't
> have the knack of rolling it out so it is round. No matter how I try to
> turn and rotate the pastry it invariably comes out very misshapen. I get
> the same problem rolling out chapati breads. Is there a technique to
> rolling pastry or dough so it comes out perfectly round?
>

Check the kitchen gadget stores like Kitchen Collection. They have a
plastic, zippered case that you dust lightly with flour, put your pie
cruse dough in the middle, zip up and roll out. It's easy, gives me a
more uniform thickness to the crust and it's round!

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com

On Sat, 30 Nov 2013 19:44:12 +0100, David in Normandy
> wrote:

> I've recently taken up baking. My shortcrust pastry is good, but I don't
> have the knack of rolling it out so it is round. No matter how I try to
> turn and rotate the pastry it invariably comes out very misshapen. I get
> the same problem rolling out chapati breads. Is there a technique to
> rolling pastry or dough so it comes out perfectly round?

Give it a quarter turn every pass or two. I had to show my DIL how I
did it (with a little coaxing back into the circle if something juts
out) and she rolls like a pro now. The other trick is to remember not
to make your edges thin.

What Ophelia said about resting the dough is crucial to the finished
product. If you let the get get refrigerator hard, you'll need to
warm it up enough to work with it easily. If you're really concerned,
you can let it rest again in the refrigerator after you've rolled it
and put it into the pan.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

"David in Normandy" > wrote in message
...
> I've recently taken up baking. My shortcrust pastry is good, but I don't
> have the knack of rolling it out so it is round. No matter how I try to
> turn and rotate the pastry it invariably comes out very misshapen. I get
> the same problem rolling out chapati breads. Is there a technique to
> rolling pastry or dough so it comes out perfectly round?
>

NO but you can use an inverted cake pan to cut it perfectly round.


Robert

On Sat, 30 Nov 2013 20:38:52 +0100, David in Normandy
> wrote:

> I've noticed the shrinkage problem. I'll try chilling the pastry before
> rolling out. How much do you turn the pastry by between rolls? 45
> degrees or more or less?

Quarter turn, no more than that. Another thing is not to put much/any
pressure into it, just let the weight of the pin do the work. You can
make the perfect rolling pin by cutting an 18 inch length (longer, if
you wish) of closet rod and sanding to round the cut edges off.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 11/30/2013 8:44 AM, David in Normandy wrote:
> I've recently taken up baking. My shortcrust pastry is good, but I don't
> have the knack of rolling it out so it is round. No matter how I try to
> turn and rotate the pastry it invariably comes out very misshapen. I get
> the same problem rolling out chapati breads. Is there a technique to
> rolling pastry or dough so it comes out perfectly round?
>

The answer is simple - just practice and you'll get the knack of it. A
shortcut would be to watch someone do it. Don't worry about it being not
round in the early stages. Most people just roll it out oversized and
then trim the edges after putting it in the pan. Good luck.

"David in Normandy" > wrote in message
...
> I've recently taken up baking. My shortcrust pastry is good, but I don't
> have the knack of rolling it out so it is round. No matter how I try to
> turn and rotate the pastry it invariably comes out very misshapen. I get
> the same problem rolling out chapati breads. Is there a technique to
> rolling pastry or dough so it comes out perfectly round?
>
> --
Have you tried using the French-style tapered rolling pin? I started using
one recently (with quarter turns) and I found that I was getting better
results than in the past with the English-style cylindrical pins.
Graham

In article >, am
says...
>
> I've recently taken up baking. My shortcrust pastry is good, but I don't
> have the knack of rolling it out so it is round. No matter how I try to
> turn and rotate the pastry it invariably comes out very misshapen. I get
> the same problem rolling out chapati breads. Is there a technique to
> rolling pastry or dough so it comes out perfectly round?

at the risk of sounding obvious; start by shaping the lump of pastry
into a ball. Then roll and quarter turn, roll and quarter turn etc so as
it flattens it should stay (roughly) circular. Aim for working quickly
and lightly, don't press down too hard on the rolling pin.

Janet UK

In article >, racemaildrop-
says...
>
> "David in Normandy" > wrote in message
> ...
> > I've recently taken up baking. My shortcrust pastry is good, but I don't
> > have the knack of rolling it out so it is round. No matter how I try to
> > turn and rotate the pastry it invariably comes out very misshapen. I get
> > the same problem rolling out chapati breads. Is there a technique to
> > rolling pastry or dough so it comes out perfectly round?
> >
>
> NO but you can use an inverted cake pan to cut it perfectly round.

No need to do that; just make it a big bigger than the cooking dish so
the edges hang over; crimp the edges, trim round with a knife.

If there are any gaps or bald bits you can patch them with the surplus
you trimmed off.

Janet UK

On 30/11/2013 23:14, Janet wrote:
>
> at the risk of sounding obvious; start by shaping the lump of pastry
> into a ball. Then roll and quarter turn, roll and quarter turn etc so as
> it flattens it should stay (roughly) circular. Aim for working quickly
> and lightly, don't press down too hard on the rolling pin.
>
> Janet UK
>

Thank you everyone for the feedback. One or two of you have mentioned
not to press down too hard and I think that is a mistake I'm definitely
making.

--
David in Normandy.

"Janet" > wrote in message
t...
> In article >, racemaildrop-
> says...
>>
>> "David in Normandy" > wrote in message
>> ...
>> > I've recently taken up baking. My shortcrust pastry is good, but I
>> > don't
>> > have the knack of rolling it out so it is round. No matter how I try to
>> > turn and rotate the pastry it invariably comes out very misshapen. I
>> > get
>> > the same problem rolling out chapati breads. Is there a technique to
>> > rolling pastry or dough so it comes out perfectly round?
>> >
>>
>> NO but you can use an inverted cake pan to cut it perfectly round.
>
> No need to do that; just make it a big bigger than the cooking dish so
> the edges hang over; crimp the edges, trim round with a knife.
>
> If there are any gaps or bald bits you can patch them with the surplus
> you trimmed off.
>
> Janet UK

That would not work if you were making empanada or a calzone.

Robert

In article >, racemaildrop-
says...
>
> "Janet" > wrote in message
> t...
> > In article >, racemaildrop-
> > says...
> >>
> >> "David in Normandy" > wrote in message
> >> ...
> >> > I've recently taken up baking. My shortcrust pastry is good, but I
> >> > don't
> >> > have the knack of rolling it out so it is round. No matter how I try to
> >> > turn and rotate the pastry it invariably comes out very misshapen. I
> >> > get
> >> > the same problem rolling out chapati breads. Is there a technique to
> >> > rolling pastry or dough so it comes out perfectly round?
> >> >
> >>
> >> NO but you can use an inverted cake pan to cut it perfectly round.
> >
> > No need to do that; just make it a big bigger than the cooking dish so
> > the edges hang over; crimp the edges, trim round with a knife.
> >
> > If there are any gaps or bald bits you can patch them with the surplus
> > you trimmed off.
> >
> > Janet UK
>
> That would not work if you were making empanada or a calzone.

if you're making empanada or calzone with shortcrust pastry they aren't
going to work whatever the shape.

Janet UK

On 2013-11-30 5:14 PM, Janet wrote:
> In article >, am
> says...
>>
>> I've recently taken up baking. My shortcrust pastry is good, but I don't
>> have the knack of rolling it out so it is round. No matter how I try to
>> turn and rotate the pastry it invariably comes out very misshapen. I get
>> the same problem rolling out chapati breads. Is there a technique to
>> rolling pastry or dough so it comes out perfectly round?
>
> at the risk of sounding obvious; start by shaping the lump of pastry
> into a ball. Then roll and quarter turn, roll and quarter turn etc so as
> it flattens it should stay (roughly) circular. Aim for working quickly
> and lightly, don't press down too hard on the rolling pin.
>

The ball is good for starters, but I always put my pastry in the fridge
for 10-15 minutes before rolling. I wrap the balls in waxed paper or
plastic wrap and flatten them out with my hands into thick discs and
then put then into the fridge.

I use a pastry cloth. I sprinkle the cloth, the disc and the rolling pin
with flour. I roll gently from the centre out and rotating about 45
degrees, gradually pushing the pastry down and out. If it starts getting
oblong I do a few extra strokes on the short sides. If it splits, I rub
the torn parts with a wet a finger, stick them together and press it
with the roller.

On Sat, 30 Nov 2013 22:18:42 -0000, Janet > wrote:

> In article >, racemaildrop-
> says...
> >
> > "David in Normandy" > wrote in message
> > ...
> > > I've recently taken up baking. My shortcrust pastry is good, but I don't
> > > have the knack of rolling it out so it is round. No matter how I try to
> > > turn and rotate the pastry it invariably comes out very misshapen. I get
> > > the same problem rolling out chapati breads. Is there a technique to
> > > rolling pastry or dough so it comes out perfectly round?
> > >
> >
> > NO but you can use an inverted cake pan to cut it perfectly round.
>
> No need to do that; just make it a big bigger than the cooking dish so
> the edges hang over; crimp the edges, trim round with a knife.

Why trim anything before it's in the pin tin? Don't stretch the dough
while fitting it in the pan or it will shrink.
>
> If there are any gaps or bald bits you can patch them with the surplus
> you trimmed off.
>
> Janet UK


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

In article >,
says...
>
> On Sat, 30 Nov 2013 22:18:42 -0000, Janet > wrote:
>
> > In article >, racemaildrop-
> > says...
> > >
> > > "David in Normandy" > wrote in message
> > > ...
> > > > I've recently taken up baking. My shortcrust pastry is good, but I don't
> > > > have the knack of rolling it out so it is round. No matter how I try to
> > > > turn and rotate the pastry it invariably comes out very misshapen. I get
> > > > the same problem rolling out chapati breads. Is there a technique to
> > > > rolling pastry or dough so it comes out perfectly round?
> > > >
> > >
> > > NO but you can use an inverted cake pan to cut it perfectly round.
> >
> > No need to do that; just make it a big bigger than the cooking dish so
> > the edges hang over; crimp the edges, trim round with a knife.
>
> Why trim anything before it's in the pin tin?

That's what I said. Trim AFTER lining the dish, not before.

The bits trimmed off can be rolled again to make cut-out fancy leaves
to decorate a pie top; or kids can play with it and make jamtarts.

Janet UK

"Janet" > wrote in message
t...
> In article >, racemaildrop-
> says...
>>
>> "Janet" > wrote in message
>> t...
>> > In article >, racemaildrop-
>> > says...
>> >>
>> >> "David in Normandy" > wrote in message
>> >> ...
>> >> > I've recently taken up baking. My shortcrust pastry is good, but I
>> >> > don't
>> >> > have the knack of rolling it out so it is round. No matter how I try
>> >> > to
>> >> > turn and rotate the pastry it invariably comes out very misshapen. I
>> >> > get
>> >> > the same problem rolling out chapati breads. Is there a technique to
>> >> > rolling pastry or dough so it comes out perfectly round?
>> >> >
>> >>
>> >> NO but you can use an inverted cake pan to cut it perfectly round.
>> >
>> > No need to do that; just make it a big bigger than the cooking dish so
>> > the edges hang over; crimp the edges, trim round with a knife.
>> >
>> > If there are any gaps or bald bits you can patch them with the surplus
>> > you trimmed off.
>> >
>> > Janet UK
>>
>> That would not work if you were making empanada or a calzone.
>
> if you're making empanada or calzone with shortcrust pastry they aren't
> going to work whatever the shape.
>
> Janet UK
>
>

The question was rolling Pastry or "dough" so it comes out perfectly round.
The pastry was probably in reference to the shortcrust but the dough was in
reference to the chapati bread he mentioned. That is also used for the
calzone and empanadas.



Robert

On 11/30/2013 6:58 PM, Robert wrote:
>
hat would not work if you were making empanada or a calzone.
>>
>> if you're making empanada or calzone with shortcrust pastry they aren't
>> going to work whatever the shape.
>>
>> Janet UK
>>
>>
>
> The question was rolling Pastry or "dough" so it comes out perfectly
> round. The pastry was probably in reference to the shortcrust but the
> dough was in reference to the chapati bread he mentioned. That is also
> used for the calzone and empanadas.


The rolling method is basically the same. Roll from the centre out and
work your way around so that the dough is being push out evenly in all
directions

On 11/30/13 6:48 PM, Janet wrote:

> The bits trimmed off can be rolled again to make cut-out fancy leaves
> to decorate a pie top; or kids can play with it and make jamtarts.

Or the adult can just sprinkle a bit of colored sugar on those bits,
bake them on the rimmed baking sheet along with the pie, and eat them
like cookies.

Do not ask how I know this.

-- Larry

On Saturday, November 30, 2013 5:11:51 PM UTC-6, Dave Smith wrote:
>
> The ball is good for starters, but I always put my pastry in the fridge
>
> for 10-15 minutes before rolling.
>
>
Try letting it rest in the refrigerator for 30 minutes next time.

"pltrgyst" > wrote in message
...
> On 11/30/13 6:48 PM, Janet wrote:
>
>> The bits trimmed off can be rolled again to make cut-out fancy leaves
>> to decorate a pie top; or kids can play with it and make jamtarts.
>
> Or the adult can just sprinkle a bit of colored sugar on those bits, bake
> them on the rimmed baking sheet along with the pie, and eat them like
> cookies.
>
> Do not ask how I know this.


--
http://www.helpforheroes.org.uk/shop/

On 01/12/2013 02:54, Dave Smith wrote:
> On 11/30/2013 6:58 PM, Robert wrote:
>>
> hat would not work if you were making empanada or a calzone.
>>>
>>> if you're making empanada or calzone with shortcrust pastry they aren't
>>> going to work whatever the shape.
>>>
>>> Janet UK
>>>
>>>
>>
>> The question was rolling Pastry or "dough" so it comes out perfectly
>> round. The pastry was probably in reference to the shortcrust but the
>> dough was in reference to the chapati bread he mentioned. That is also
>> used for the calzone and empanadas.
>
>
> The rolling method is basically the same. Roll from the centre out and
> work your way around so that the dough is being push out evenly in all
> directions
>

Sounds like I'm making another mistake; I'm rolling from one end to the
other not from the centre out.

--
David in Normandy.

On 2013-12-01 6:54 AM, David in Normandy wrote:
> On 01/12/2013 02:54, Dave Smith wrote:
>> On 11/30/2013 6:58 PM, Robert wrote:
>>>
>> hat would not work if you were making empanada or a calzone.
>>>>
>>>> if you're making empanada or calzone with shortcrust pastry they aren't
>>>> going to work whatever the shape.
>>>>
>>>> Janet UK
>>>>
>>>>
>>>
>>> The question was rolling Pastry or "dough" so it comes out perfectly
>>> round. The pastry was probably in reference to the shortcrust but the
>>> dough was in reference to the chapati bread he mentioned. That is also
>>> used for the calzone and empanadas.
>>
>>
>> The rolling method is basically the same. Roll from the centre out and
>> work your way around so that the dough is being push out evenly in all
>> directions
>>
>
> Sounds like I'm making another mistake; I'm rolling from one end to the
> other not from the centre out.

It is not a mortal sin, and if you have the right touch you can get away
with it. The thing is that you have to do it in a manner that pushes the
dough out evenly, and it is much easier to do that rolling radially and
rotating to try to keep it reasonably round. Rolling across from one
side to the other will get you a rectangle, and then going across
perpendicularly from that will get you a square. It is so much easier to
do the radial thing from the middle. If if gets a little oblong, correct
it by going at an angle from that.

It helps a lot of the dough is the right texture. After you have had a
number of successes you will be able to tell if the dough is going to
roll well, and if the crust if going to be really good. I prefer to go
with extra water in the dough and then use more bench flour for rolling
because dry dough tends to crack and tear.

On Sat, 30 Nov 2013 22:13:46 -0500, pltrgyst > wrote:

> On 11/30/13 6:48 PM, Janet wrote:
>
> > The bits trimmed off can be rolled again to make cut-out fancy leaves
> > to decorate a pie top; or kids can play with it and make jamtarts.
>
> Or the adult can just sprinkle a bit of colored sugar on those bits,
> bake them on the rimmed baking sheet along with the pie, and eat them
> like cookies.
>
> Do not ask how I know this.
>

I made pumpkin pie last night. I should know by this time that 1.5
cups of flour yields a double crust, but I'm surprised by it every
time (now you know how often I make a crust for any reason), so I
should probably make a note of that somewhere on the recipe.

Half the dough was frozen for another day, but the trimmings were
topped with cinnamon sugar and split 3 ways after they baked.

--
Food is an important part of a balanced diet.

sf wrote:
>
> Half the dough was frozen for another day, but the trimmings were
> topped with cinnamon sugar and split 3 ways after they baked.

My mom used to do that with pie crust trimmings. Butter them, sprinkle
with cinnamon sugar, roll up and bake.

G.

"sf" > wrote in message
...
> On Sat, 30 Nov 2013 22:13:46 -0500, pltrgyst > wrote:
>
>> On 11/30/13 6:48 PM, Janet wrote:
>>
>> > The bits trimmed off can be rolled again to make cut-out fancy
>> > leaves
>> > to decorate a pie top; or kids can play with it and make jamtarts.
>>
>> Or the adult can just sprinkle a bit of colored sugar on those bits,
>> bake them on the rimmed baking sheet along with the pie, and eat them
>> like cookies.
>>
>> Do not ask how I know this.
>>
>
> I made pumpkin pie last night. I should know by this time that 1.5
> cups of flour yields a double crust, but I'm surprised by it every
> time (now you know how often I make a crust for any reason), so I
> should probably make a note of that somewhere on the recipe.
>
> Half the dough was frozen for another day, but the trimmings were
> topped with cinnamon sugar and split 3 ways after they baked.

That pastry won't be wasted! It will be waiting for the next time you want
to bake
--
http://www.helpforheroes.org.uk/shop/

On 12/1/2013 9:17 AM, sf wrote:
> On Sat, 30 Nov 2013 22:13:46 -0500, pltrgyst > wrote:
>
>> On 11/30/13 6:48 PM, Janet wrote:
>>
>>> The bits trimmed off can be rolled again to make cut-out fancy leaves
>>> to decorate a pie top; or kids can play with it and make jamtarts.
>>
>> Or the adult can just sprinkle a bit of colored sugar on those bits,
>> bake them on the rimmed baking sheet along with the pie, and eat them
>> like cookies.
>>
>> Do not ask how I know this.
>>
>
> I made pumpkin pie last night. I should know by this time that 1.5
> cups of flour yields a double crust, but I'm surprised by it every
> time (now you know how often I make a crust for any reason), so I
> should probably make a note of that somewhere on the recipe.
>
> Half the dough was frozen for another day, but the trimmings were
> topped with cinnamon sugar and split 3 ways after they baked.
>
You sparked a memory! My mother was making something that called for a
crust. I don't ever remember her baking a pie but she must have at some
point. What I do remember is she took the trimmings from the crust,
brushed them with butter and sprinkled with cinnamon sugar. Then she
rolled them up like small cinnamon rolls. Or maybe that's what she was
making in the first place. But they were tiny. I have the impression
they were made from "leftover" dough.

Jill

On 12/1/2013 9:23 AM, Gary wrote:
> sf wrote:
>>
>> Half the dough was frozen for another day, but the trimmings were
>> topped with cinnamon sugar and split 3 ways after they baked.
>
> My mom used to do that with pie crust trimmings. Butter them, sprinkle
> with cinnamon sugar, roll up and bake.
>
> G.
>
Another ME TOO! moment, Gary. I should have read your post before I
replied.

Jill

On Sunday, December 1, 2013 11:54:12 AM UTC-5, jmcquown wrote:
> On 12/1/2013 9:17 AM, sf wrote:
>
> > On Sat, 30 Nov 2013 22:13:46 -0500, pltrgyst > wrote:
>
> >
>
> >> On 11/30/13 6:48 PM, Janet wrote:
>
> >>
>
> >>> The bits trimmed off can be rolled again to make cut-out fancy leaves
>
> >>> to decorate a pie top; or kids can play with it and make jamtarts.
>
> >>
>
> >> Or the adult can just sprinkle a bit of colored sugar on those bits,
>
> >> bake them on the rimmed baking sheet along with the pie, and eat them
>
> >> like cookies.
>
> >>
>
> >> Do not ask how I know this.
>
> >>
>
> >
>
> > I made pumpkin pie last night. I should know by this time that 1.5
>
> > cups of flour yields a double crust, but I'm surprised by it every
>
> > time (now you know how often I make a crust for any reason), so I
>
> > should probably make a note of that somewhere on the recipe.
>
> >
>
> > Half the dough was frozen for another day, but the trimmings were
>
> > topped with cinnamon sugar and split 3 ways after they baked.
>
> >
>
> You sparked a memory! My mother was making something that called for a
>
> crust. I don't ever remember her baking a pie but she must have at some
>
> point. What I do remember is she took the trimmings from the crust,
>
> brushed them with butter and sprinkled with cinnamon sugar. Then she
>
> rolled them up like small cinnamon rolls. Or maybe that's what she was
>
> making in the first place. But they were tiny. I have the impression
>
> they were made from "leftover" dough.

OH yeah - my mom did the same. Must be an old Southern thang? Bit of frugality? Kids' treat? Waste not, want not?

My mom rolled out a perfect, round, even thickness crust which never stuck to the pastry cloth. I wudn't even try to duplicate her crust. She used the quarter turn trick and rolled away from her, now that you make me recall it.
>

On 12/1/2013 11:59 AM, Kalmia wrote:
> On Sunday, December 1, 2013 11:54:12 AM UTC-5, jmcquown wrote:
>> On 12/1/2013 9:17 AM, sf wrote:
>>
>>> On Sat, 30 Nov 2013 22:13:46 -0500, pltrgyst > wrote:
>>
>>>
>>
>>>> On 11/30/13 6:48 PM, Janet wrote:
>>
>>>>
>>
>>>>> The bits trimmed off can be rolled again to make cut-out fancy leaves
>>>>> to decorate a pie top; or kids can play with it and make jamtarts.
>>>>
>>
>>>> Or the adult can just sprinkle a bit of colored sugar on those bits,
>>>> bake them on the rimmed baking sheet along with the pie, and eat them
>>>> like cookies.
>>>>
>>>> Do not ask how I know this.
>>>>
>>
>>
>>> Half the dough was frozen for another day, but the trimmings were
>>> topped with cinnamon sugar and split 3 ways after they baked.
>>>
>>
>> You sparked a memory! My mother was making something that called for a
>> crust. I don't ever remember her baking a pie but she must have at some
>> point. What I do remember is she took the trimmings from the crust,
>> brushed them with butter and sprinkled with cinnamon sugar. Then she
>> rolled them up like small cinnamon rolls. Or maybe that's what she was
>> making in the first place. But they were tiny. I have the impression
>> they were made from "leftover" dough.
>
> OH yeah - my mom did the same. Must be an old Southern thang?
> Bit of frugality? Kids' treat? Waste not, want not?
>
An old Southern thang? LOLOL Mom was from Ohio. Her parents were from
Scotland. Frugality, for sure. Anyone who lived during the
Depression learned not to waste food. Kid's treat? Yep! It seems
apparent if she was baking a pie it was for some "occasion". (My
parents were having company, most likely.)

> My mom rolled out a perfect, round, even thickness crust which never
> stuck to the pastry cloth.I wudn't even try to duplicate her crust.
> She used the quarter turn trick and rolled away from her, now that
> you make me recall it.
>>
Fun to have memories like this, isn't it?

Jill

"pltrgyst" > wrote in message
...
> On 11/30/13 6:48 PM, Janet wrote:
>
>> The bits trimmed off can be rolled again to make cut-out fancy leaves
>> to decorate a pie top; or kids can play with it and make jamtarts.
>
> Or the adult can just sprinkle a bit of colored sugar on those bits, bake
> them on the rimmed baking sheet along with the pie, and eat them like
> cookies.
>
My mother rolled out the leftover pastry and sprinkled it with sugar and
raisins before folding it and then rolling it out a bit and cutting it into
squares She then brushed the tops with milk, sprinkled again with sugar and
baked them.
Graham

On 11/30/2013 3:05 PM, Ophelia wrote:

>> I've noticed the shrinkage problem. I'll try chilling the pastry
>> before rolling out. How much do you turn the pastry by between rolls?
>> 45 degrees or more or less?
>
> No not a lot. Just a wee bit and then (gently) roll away from you. It
> might seem picky but it is worth it. It's the only way I know of
> stopping it shrinking
>
> You might like to try sticking it in the fridge once it is on the plate
> .. before cutting. Once it is in the oven, shrinkage is a real pain
> It does help to refrigerate it before rolling though.

I heard that if the dough starts shrinking that the gluten has been
overworked and you have to let it rest. In the fridge is a good place
for that rest.

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