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Test Kitchen tips: Rolling with plastic wrap

March 27, 2012 |  6:00 am


Pie and pastry crusts are often dusted with flour as they're rolled out to keep them from sticking. To minimize the amount of flour needed to roll out the crust, try rolling it between two layers of lightly floured plastic wrap.

Like lightly floured rolling pin sleeves and pastry cloths, plastic wrap can help keep the dough from sticking to the rolling pin or work surface as it's rolled out. It's also very helpful if the dough gets too warm as it's rolled: Simply place the dough (still in between the sheets of plastic wrap) on a baking sheet and in the refrigerator or freezer to chill until it's firm enough to continue rolling.

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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Photo credit: Iris Schneider / Los Angeles Times