February 2, 2023 - 1:48am
What thickness should I roll apple pie dough
I am having ongoing problems with my apple pie, the soggy bottom syndrome, when it occurred to me that I was rolling to thinly.
Remembering I had a set of pastry guides 2 4, and 6mm I've made up a batch of what I might call practise dough the intention been to use it for practice - rolling a neater circle and keeping it within a certain thickness, but which to aim for a 2mm or a 4mm thickness.
What would you suggest 2mm or 4mm?
I should add that the pastry I'm baking uses 50/50 marg/lard. The marg is because it is shared with a lactose intolerant person