Pastry Cloth and Rolling Pin Cover Set (2-pc.) by Kitchen Supply Co
The best way to ensure tender pie crust? Prepare dough with the lightweight canvas Pastry Cloth and Rolling Pin Cover, and you'll use very little additional flour, which can toughen pastry. Just rub a little flour into the fibers to make each piece an excellent non-stick surface. Clean cloths thorou... See complete description »
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The best way to ensure tender pie crust? Prepare dough with the lightweight canvas Pastry Cloth and Rolling Pin Cover, and you'll use very little additional flour, which can toughen pastry. Just rub a little flour into the fibers to make each piece an excellent non-stick surface. Clean cloths thoroughly before storing, so that no fat residue remains to affect the flavor of future doughs. Provides 20-in. x 24-in. of rolling surface. Rolling Pin Cover stretches to fit any reasonably sized rolling pin.
I have always struggled with a rolling pin, but when I decided to make rolled out cookies for a Girl Scout Troop project, I needed to master the skill. The pastry cloth and the rolling pin cover made it easy for even a group of 10 year olds to roll out dough.
I used to see these pastry cloths all over the place, but I have even asked people in Tennessee to look for them, and I live in Michigan. I guess there are a lot less people baking. My mother used thes items. I'm 60, so you know how long these have been around.
Finally I came across your web site, and purchased five sets, three for my daughter in laws, one for a friend, and one for me.
Thanks for ending my search.
Both times we have used it, we were blown away...nothing sticks...amazing
I purchased this as a gift because I love mine so much. Using the cloth when rolling out dough is much much better than just using flour on a wood or marble surface. The dough rolls out much easier and hardly sticks. Using the cloth surface makes cleanup easy.
I'm sure this is going to be great once I get the hang of working with it. Instructions would be helpful. Seems to take a lot more flour than I expected, though not more than my board.
Rolling out pastry can be frustrating, especially if it's a warm day and you're working with an especially soft, buttery recipe like <i>pâte sablée. </i>If it starts to get sticky and you're at your wit's end, just scrape it back together and refrigerate for 30 minutes to an hour while you take a break. Pastry dough can almost always be salvaged.