Prep Time: 30 minutes minutes
Cook Time: 15 minutes minutes
Chill Dough 4 hours hours
Total Time: 4 hours hours 45 minutes minutes
There is a fine art to rolling out pastry dough that only comes with practice. I’m still learning as I go along but have found two things that always help with the process. First, always work with well-chilled pastry; otherwise, the dough will stick to the counter and tear. Second, never roll out the dough by rolling back and forth over the same section. Each time you press on the same spot, more gluten develops that can toughen the dough.