The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

pastry cloth for rolling pie crusts

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bjames's picture
bjames

pastry cloth for rolling pie crusts

Does anyone advocate the use of a pastry cloth to roll out pie crusts as opposed to just using either a floured board, or sandwiching the dough between two sheets of wax paper, plastic wrap or parchment paper? Would it work better with sticky doughs? What is the best way to clean the cloth after use to prevent a rancid odor from developing after many uses?

OldWoodenSpoon's picture
OldWoodenSpoon

because I think it helps me keep the dough less floured and less "worked", which again, I believe, makes for a better crust.  I use both a pastry cloth and a sock on my rolling pin that is of stretchy material similar to an Ace bandage, but more porous.  Between the two, with just a very fine dusting of flour, I am able to work with some pretty loose pie crust with fewer problems.  To clean them up I just air dry them.  Then I scrape the pastry cloth with a nylon scraper and put it away.  The rolling pin sock I just crumple up good and roll it around in my hands, then shake it good and store it away.


Would I advocate using one as the way to go?  I think I would say, try it, and see if you like it.  If you do, use it.  If not, give it away or put it away.


OldWoodenSpoon

fortarcher's picture
fortarcher

I have a rolling pin cover and I would not be without it!