Moronic question for Grainlady (I think)

15 years ago

I'm pretty sure that it was Grainlady who posted a while back about using Perfect-A-Crust rings to roll out pie dough. I ordered a set when I was buying some other things at Fantes.com, and I tried using one for the first time last week.

It seems like the most primitive tool imaginable, but even with the instructions--and photographs!--provided, I wasn't sure how exactly I was supposed to use the ring. Your writing is always so clear and precise that I thought I'd ask you. The directions say to keep rolling the dough till "no more pushes out of the mold." Does that mean you're supposed to have excess dough that exceeds the inner margins of the ring? Or are you supposed to keep rolling the dough till it takes the shape of the ring, with no excess? And if you do have excess, do you trim it with a knife? The photos don't show that, and I thought that the whole purpose of the ring was so you didn't have to, which seems to be what's implied when they tell you to use the edge of the ring to lift the dough.

I won't blame you if you mutter under your breath about what an idiot I am. I probably agree with you. But I'd like to make good use of these things. I'm a little obsesso about flawless crusts, for some reason.

Thanks in advance.

Comments (2)

grainlady_ks
15 years ago
last modified: 9 years ago
Here goes. These are the tips and ideas that DIDN'T come with the set of pastry rings (LOL).

1. Put down a sheet of plastic wrap. I purchased a box of EXTRA WIDE Reynolds Plastic Wrap (50% wider than regular plastic wrap) just for this purpose. If you don't have, or can't find, the Extra Wide Plastic Wrap, just use two lengths of regular plastic wrap and overlap the pieces to form one large sheet - larger than the size of the ring you are using.

2. Place the "puck" of pastry on the center of the plastic wrap and cover with another sheet (or 2 overlaping sheets) of plastic wrap.

3. Place the plastic ring over the top of all the sheets of plastic. The pastry is now sandwiched between the plastic wrap. This keeps your plastic ring clean.

4. Use a LONG, non-tapering, rolling pin (see link below) for easy use and best results, but a regular pin will work. Roll out the dough until the ring is filled. Once you roll the pastry so it is touching the ring on two opposite sides, it should stabalize the ring enough to let your finish without any problems. If the plastic wrap bunches or gets caught in the dough, just lift up the plastic wrap off the top of the dough, smooth it out, top with the ring again and continue rolling. Run the palm of your hand over the entire crust when you are done rolling it to make sure it's level all around.

Benefits of this method... It's amazing really, but it seems you can't over-work the pastry. You don't add any bench flour, so that doesn't contribute gluten, and you won't get a tough finished product. That dreaded clean-up is a snap.

More hints:

a. Still in the plastic wrap, transfer the rolled out pastry to a cookie sheet (a really thin sheet without any lip or edges works best) and chill for 20 minutes to firm it up after rolling it out.

b. After chilling, leave the pastry on the cookie sheet and CAREFULLY peel off the top sheet/s of plastic wrap. Center the pie plate on the pastry.

c. Flip the cookie sheet and pie plate. Remove the cookie sheet.

d. Press the pastry into the pie pan while the plastic wrap is still on the pastry. This is very beneficial because it will prevent you from stretching the pastry, which leads to it shrinking during baking. When satisfied with it's positioning, remove the plastic wrap. If the plastic wrap is sticking to the pastry, stick the pan/pastry back in the refrigerator, it's gotten to warm.

e. If you have a really warm kitchen or very warm hands, an old tip is to dip your hands in ice water and dry them to cool them off, while forming the dough in the pan to keep your hands cool. You can also chill the pie pan before using it.

f. When you are satisfied with the fit, remove the plastic wrap and flute the edge. Lay the plastic wrap back on the pastry and refrigerate it until ready to fill. If it's a double crust pie, roll out both crusts, leave one flat in the refrigerator. Fit the bottom one into the pie pan, leaving the plastic wrap intact and leave it in the refrigerator until ready to fill. Remove the plastic wrap and fill. Top with the second well-chilled crust (you have removed one side of the plastic wrap - flip it on the pie and then remove the second sheet of plastic wrap.

Okay, this sounds rather complex, but it's not really, and you get a perfect crust every time. A friend who uses these always takes the blue ribbons at the fair every time she enters a pie. They are especially great when you have to make a LOT of pies - for the simple fact you don't have to mess with bench flour everywhere.

You may get frustrated when you first use this method - your plastic wrap may bunch, or your ring will move slightly, but hang in there, it all works out and you WILL have a perfectly round crust. I used to hate to roll out pastry because of all the mess, but I LOVE using this method.

-Grainlady

Here is a link that might be useful: Vic Firth Bakery Rolling Pin
maureen_me
Original Author
15 years ago
last modified: 9 years ago
Thank you SO much! You could copyright those instructions and sell them to the manufacturer!

I felt really stupid asking, because after all it's just a lump of dough and an empty ring--should be obvious what to do. And yet . . .

I'm printing this out, then getting it laminated and tacking it up right over my counter. I'll let you know how my next attempt goes.

Again, I'm truly grateful to you for taking the time. And if you've never worked as a technical writer, you should consider it. You're very good.
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Moronic question for Grainlady (I think)

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grainlady_ks

maureen_me
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Moronic question for Grainlady (I think)

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grainlady_ks

maureen_meOriginal Author

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maureen_me
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