Rolling out dough can seem elementary, but mastering the process requires a bit of know-how. There are pitfalls: The dough can stick to the rolling pin and countertop; some parts of the dough can be too thin while others too thick. But with our pro-tips and a little practice, rolling out your next batch will be a cinch.
Use chilled dough.
Always allow your dough to chill for at least 30 minutes before working with it. This helps keep it from sticking to the rolling pin and work surface. If the dough is too firm, knead it a few times to warm it up. (This will also help keep the edges from cracking.)
Make sure your work surface,
rolling pin, and dough are well floured.
A silicone mat can also keep the dough from sticking. Look for one specifically designed for baking: They have measurements that can help you roll out dough to the perfect dimension for various sizes of pies and tarts.
Rotate the dough throughout the process.
Rotate the dough a ¼ turn with every few rolls. Remember to re-flour the surface after each rotation to keep the dough from sticking.
Roll from the center.
Place the rolling pin in the center of the dough and roll to the edges. This helps roll the dough to the uniform thickness. Decrease the pressure on the rolling pin at the edge of the dough to prevent the edges from becoming too thin.
Dust the dough with a pastry brush.
Dust the dough with a pastry brush to remove extra flour from it before baking. Look for a natural bristle brush, and dedicate it to this purpose. Try not to let it double as a basting brush.