Small variations in design make a big difference when you're rolling pastry or cookie dough. A rolling pin is essential in any baker’s kitchen, whether you’re making quiche or pies for ...

and you can use the rolling pin to knock the disc flatter before you begin rolling to give yourself a head start. If you’ve brought the pastry together quickly and it feels nice and cold ...

On a lightly floured surface, unfold 1 sheet of the thawed puff pastry, keeping the other one in the refrigerator. Using a lightly floured rolling pin, roll the sheet into a 12-by-8-inch rectangle ...

On a lightly floured work surface, roll out the pastry to a 13-inch round, 1/8-inch thick. Wrap the dough around the rolling pin and fit it into a 10-inch fluted tart pan with a removable bottom.

The pastry can poke up as you will eventually roll off the edges with a rolling pin. Brush the pastry case lightly with milk, including the excess pastry. Spoon in the pie filling/mixture to the ...