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Test Kitchen tips: Rolling out pie and cookie dough

July 29, 2011 |  8:00 am

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To keep the dough even while rolling out your pie crusts and cut cookies, work the rolling pin in the center of the dough and don't roll all the way to the edges. You'll have greater control over the thickness of the dough if you keep the pin toward the center of the dough -- the closer you get to the rim, the more likely you are to roll the pin off the edges, flattening them and making the dough uneven. Rotate the dough a quarter-turn each time you roll to also make sure the thickness remains even.

As you can see in the photo, I usually roll over a large piece of parchment or waxed paper to make it easier to rotate the dough. It also helps to contain most of the flour for easier clean-up afterward.

If you have any kitchen tips or questions you'd like me to explore, leave a comment below or email me at noelle.carter@latimes.com.

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-- Noelle Carter
Twitter/noellecarter

Photos: Lacey Welland

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