Terrific New Discovery Just in Time for the Pie Baking Season
Jun 06, 2009 | From the kitchen of Rose
We all know that they best way to keep pie dough from sticking to the surface while rolling it out is to keep it cool. But unless you have a refrigerated marble top, chill down your marble or granite counter, or use the Kuhn Rikkon plastic box like device into which you can insert ice packs, the chances are that it will soften to some degree while rolling.
The best temperature for the dough is 60 to 65˚F/15 to 18˚C. Colder and it cracks, warmer and it sticks so speed is of the essence here.
I’m always looking for the ideal way to prevent sticking and avoid adding too much extra flour to the dough. Up until I discovered the "magic dough mat" I swore by the pastry cloth and sleeve into which you rub flour allowing the to dough pick up only the bare minimum it requires.
When I saw the dough mat described in an industry equipment magazine I was skeptical but ordered one to check it out. I was stunned to discover that unless the dough really softens it virtually prevents sticking.
Note: It’s always a good idea when rolling the dough to move it from time to time to ensure that it will release and if it seems to be getting a little resistant, to sprinkle on a little flour. I prefer Wondra, as it’s slightly coarse texture makes it wonderfully slippery and less is needed.
The dough mat has a slightly adhesive bottom surface, which keeps it from slipping on the counter. The top surface has all manner of useful information such as guide rings for different size doughs and lots of metric equivalencies including volume and temperature. It rolls up for easy storage.
The dough mat is carried by some cookware shops or can be ordered on line from http://www.cooking.com or directly from the manufacturer for about $20 plus shipping.
http://www.magicslice.com Put the words dough mat in the search box.
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missyjean
08/24/2010 11:20 AM
Has anyone had any experience with the magic dough mat since this was posted? I am gearing-up to try my first pie.
Thanx,
missy
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Annie
06/11/2009 08:32 AM
Patricia, It's a bit thinner than a Silpat and quite a bit bigger, but essentially the same. I have to say I like the pastry cloth the best as you can move it about and mine is a nice 24" square which is great for the Peach Galette!
Annie
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ButterYum
06/11/2009 07:43 AM
I've tried the plastic wrap trick, but find it very fussy... too much so. I prefer a pastry cloth, or granite counter. I wonder how this mat differs from a silicone baking mat? I might try rolling my next crust on a silpat to see what happens.
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Annie
06/10/2009 01:14 PM
Katie, the mat can be used over and over whereas plastic wrap just fills up the land-fills. I've had a similar mat for about 5 years (available from KAF) but tend to use the pastry cloth and sleeve - I must say I like the cloth better - but that's just personal preference.
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Katie K
06/10/2009 10:28 AM
When I was in England a couple of years ago, I was able to buy extra wide plastic wrap at a local supermarket. I don't know why anyone would want to pay $20 for a mat when they can use plastic wrap instead. It would be nice if Rose could weigh in on a comparison.
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Bill
06/10/2009 10:22 AM
I've always used a pastry cloth and sleeve on the rolling pin. It works, but it isn't perfect. I always seem to get good results and everyone says that my crusts are flaky and tender, but I do occasionally have a problem with sticking. I'm looking forward to trying this.
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Anonymous
06/09/2009 10:37 AM
I don't know that rolling with plastic wrap is necessarily a problem, but I sure find it annoying. I hate using it. I don't think it works at that well.
I was thrilled with the results when I started using a pastry cloth on Rose's recommendation. If Rose recommends this mat, I'm sure it is wonderful too.
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Holly Gates
06/09/2009 09:08 AM
Hector, what makes you say that you don't like rolling flaky crust between plastic wrap? I've been doing it for a few years now and it works fine for me (my complaints are about the process, not the results).
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Hector
06/08/2009 10:12 PM
i've been reading this in detail, can't remember all the sayings, but on the book Pie and Pastry Bible, there is a section explaining when and how it is good to roll pastry between plastic wrap. I think it is ok to roll between plastic wrap for cookie crumb crusts (pate sucree), but NOT for flaky pie crusts (pate brisee). can hardly wait to try this mat, it should be ideal for all other counter top applications where you want non stick. and for $20 it is really under priced.
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Holly Gates
06/08/2009 08:57 PM
I also roll crust between plastic wrap. Its not perfect though; some brands split unless you are constantly peeling and reapplying it to the dough. Also I often want to roll bigger than the width of plastic wrap and have to lap two pieces together to accommodate the extra size. So with two sheets on either side of the dough it can get a bit annoying. But its definitely the easier thing I have found for the way I make pie. I'm tempted to try the mat though.
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Barbara
06/07/2009 08:43 AM
Thanks for sharing your baking tips with us, I love making pies but sometimes have trouble rolling out the dough, I will try this mat, also will have to try using the wondra.
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Julie
06/07/2009 07:55 AM
So happy to see this post, I had been considering getting something like this for a while now. Does anyone have a sense of how this compares with a Roulpat (made by Silpat)?
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Anna at Mediocre Chocolate
06/07/2009 02:24 AM
That sounds really neat! I am a gadget person when it comes to baking, especially pies. I've never tried Wondra for rolling. I wonder if semolina flour would have the same effect--might be worth a try the next time I bake pie!
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kayenne
06/06/2009 02:52 PM
I use 2 sheets of parchment in the same way that katie does. sometimes, i would even just slide a baking sheet under, peel off the top and bake. very helpful for soft scone dough and rolled cookies - cut out, gather the scraps, bake. easy clean-up after.
the grids in the mat would be handy though.
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kayenne
06/06/2009 02:51 PM
I use 2 sheets of parchment in the same way that katie does. sometimes, i would even just slide a baking sheet under, peel off the top and bake. very helpful for soft scone dough and rolled cookies - cut out, gather the scraps, bake. easy clean-up after.
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Katie K
06/06/2009 12:24 PM
I always roll my pie dough between 2 big sheets of plastic wrap. The plastic wrap also helps with positioning the dough into the pan. If it gets too warm, I just slide a cookie sheet under it and refrigerate it. The plastic wrap protects the dough in the fridge. The magic dough mat can't do all these things.
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