Page 53 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

A NOTE FROM THE SWEETIE PIE PIE DOUGH TIPS

There’s no secret to working with pie and tart doughs, but there
are tricks: Be gentle, keep everything cool, use just enough flour

to keep the dough from sticking to your work surface, and allow
doughs to rest before rolling and before baking them. You don’t
need fancy accessories to make things beautiful. You just need a
rolling pin, patience, and a few tricks of the trade:

Use just enough flour on your cool work surface to ensure that
your dough doesn’t stick. Gently dust your rolling pin with flour as
well, because the dough can stick on the bottom and the top.

Roll the dough from the middle out, using even strokes. Rotate
the dough in increments of about an eighth of a turn after each
stroke with the rolling pin; this way, you’ll end up with a close-to-