The Problem
The “Melting” Pie Crust June is the start of fruit pie season, but summer heat is the enemy of pastry. If your butter melts while you are rolling out your dough, you lose the “flakiness,” and the crust becomes tough and oily. Standard wooden rolling pins can actually hold onto warmth from your hands, making the problem worse.
The Tip
The Frozen Rolling Pin Instead of using a room-temperature rolling pin, use a heavy bottle or a metal rolling pin that has been sitting in the freezer for 20 minutes. The icy surface of the pin keeps the fat (butter or lard) in the dough solid while you work. For an even more “pro” move, use a smooth, frozen bottle of vodka—the weight helps roll the dough with less pressure!
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The Science
Solid Fat vs. Liquid Fat The secret to a flaky crust is “lamination.” When small chunks of solid butter are flattened into the dough, they create layers. In the oven, the water in that solid butter turns to steam, pushing the layers of flour apart to create flakes. If the butter melts before it hits the oven, it simply soaks into the flour, creating a dense, “mealy” texture instead of flakes.
The Tool
The Heavy Polished Marble Rolling Pin
Marble is naturally cooler than wood, but it holds “cold” incredibly well if put in the fridge. The Fox Run Polished Marble Rolling Pin includes a wooden base and is heavy enough to do most of the rolling work for you.
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