Measure the Thickness of a Perfect Cake Dough in Two Quarters
Making the perfect pie dough takes work , and one of the factors that governs how good it – and your pie in general – turns out, is the thickness of the crust on the bottom. Too thin, it gets wet and breaks. Too fat and just disgusting. Fortunately, two-quarters will always provide the ideal thickness.
The height of two quarters stacked on top of each other is an easy way to make sure your pie dough is the correct thickness. Epicurious’s Tommy Werner explains how it works:
Place the pie batter on the counter. Using a rolling pin (preferably with a thicker center and tapering ends so that the crust isn’t too thick in the middle), start rolling the dough into a disk. Now take two quarters and fold them next to the dough. Together, the stack of coins is approximately 1/8-inch, which is the Epicurious Test Kitchen’s recommended thickness for pie dough.
Keep in mind that the end product won’t be the same thickness because it still needs to be baked, but that thickness will give you a tender, flaky result without the risk of the bottom of your pie getting too moist and moist with whatever filling you want. are using.
A Cheap Trick To Roll Out The Perfect Homemade Pie Crust | Epic