Continue rolling away from the center, rotating the dough a bit with each turn. This prevents cracks from forming…and also leaves you with a perfectly nice circle of dough for your pastry or pie crust. A common mistake when rolling pastry dough is to use too much flour to keep the dough from sticking.
If dough is too sticky when you start to roll, adding flour to the rolling surface can quickly cause the dough to crack if you use too much. Use as little flour as possible — any more than a teaspoon and not only will the dough crack as you roll, it will also bake up dry and crumbly.
A great investment if you make a lot of pies and other pastries is a marble pastry board. The marble surface is perfect for rolling dough — the marble stone keeps the dough just a bit cooler than room temperature, preventing dough from forming cracks. A trick I often use when making pastry, is to roll the dough between two pieces of parchment paper.
If I start rolling the dough, and cracks are forming, I get out the paper. Rolling gently, from the center out, the parchment paper keeps the dough moist and even, so cracks are avoided. Sometimes, no matter what you do, dough is going to crack when rolled. Here are a few fixes for cracked pastry dough:. When cracks start to form, gently pinch them together to try and mend.
Be careful not to stretch the dough or it will start to pull apart. If the crack is too large to pinch together, you can try mending. Pull off a piece of pastry from the edge. Place it over the crack and gently press into place. Then carefully continue rolling. No matter what I do, cracks form. Roll the dough back up into a ball. Carefully knead in a bit of cold water.
Then wrap and refrigerate for 20 minutes. And begin again! I accept the Privacy Policy. In addition, as an Amazon Associate I earn from qualifying purchases. You want to make a perfect pie crust. You read the recipe, you measure and knead and everything is looking great. Then, you go to roll the dough out on your work surface and it just falls apart.
The dough is no longer a nicely blended mass but a pile of pieces, all crumbling apart. Pastry dough becomes crumbly mainly when it is too dry. If there is not enough moisture to hold the dough together, it will just fall apart. Simple as that! Understanding what caused your dough to dry out and crumble will help you repair it and get that pastry dough back to a nice smooth ball! For the best experience on our site, be sure to turn on Javascript in your browser. Perfect your shortcrust pastry with these handy tips and tricks to avoid soggy bottoms and other pastry problems!
The store will not work correctly in the case when cookies are disabled. Home Shortcrust Pastry Problem Solving. Shortcrust Pastry Problem Solving Perfect your shortcrust pastry with these handy tips and tricks to avoid soggy bottoms and other pastry problems! View Pastry Recipes. Soggy Bottom Pastry This may occur if your filling contains too much liquid.
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