CALLING ALL PIE CRUST MASTERS: Which Rolling Pin?
As I've mentioned before, my biggest shame in the kitchen is my inability to make a decent pie crust. I've tried for years -- about 20 of them! I've used all the tricks, various recipes, and whatever. It's literally driven me to tears.
After many years of fear and avoidance, I'm ready to give it another go. But I discovered the other day that I no longer have a rolling pin! What the heck? How do you lose a rolling pin? Maybe I tossed it in a fit of pique.
So, I'm leaning toward a long tapered wooden dowel-type. But maybe a traditional handled type with a flour-filled pastry cloth would be better? Or a marble one that can be chilled? What about those new silicone covered models?
What say you? Which kind have you hated? Which do you swear by?
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