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Rolling out dougbetween sheet s of plastic.
If your dough is really soft and sticky flour both sides of the dough before you start rolling.
Roll out 1 piece of dough between 2 sheets of plastic wrap into 12 inch round about 1 8 inch thick.
Cut out 6 rounds with a 5 inch round cutter sandwiching each round between 2 squares of wax.
Keep the dough between the sheets when you chill it and use the sheet to help you turn the dough over into the tart pan or pie plate.
Give the dough a few rolls in one direction and then give it a quarter turn.
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You ll have two plastic sheets of the same size.
If you re just rolling on the.
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Place the plastic wrap over the dough and begin rolling it out.
Place another large sheet of plastic wrap enough to cover 10 x 13 inches of dough on top of the dough.
When the dough is the thickness you want slide it still sandwiched between the paper onto a cutting board or baking sheet and chill it for at least 1 hour or for as long as the recipe instructs.
Roll it out again with a few strokes.
Place the pie dough in the center of one of the sheets.
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Ideally with a fruit filling you want to cook the fruit down and add some tapioca that s been dissolved in water for 30 minutes.
Reuse that double width piece of plastic wrap you chilled your dough in.
If you ve used parchment and you re going to pre bake the crust use the paper to line the crust.
If you re working between sheets of paper or plastic wrap lift the paper or plastic often so that it doesn t roll into the dough and turn the dough over frequently.
Then remove the top sheet of plastic wrap from the dough.
Get it as soon as thu.
Roll out your dough between sheets of plastic wrap then peel the wrap off the top of the dough and slide your hand under the plastic wrap beneath the dough and flip your dough onto the parchment paper.
Use your hands to start flattening the dough ball and then roll out the dough.