Last updated on May 10th, 2016
Are you still buying ready-made pie crust even after my latest photo-heavy tutorial for French pastry dough? Hmmm. Maybe I should to visit your home, and personally make the dough for you. Oh, what fun we could have together!
Of course, I wouldn’t arrive at your door empty-handed. I’d bring along a food processor, a French rolling pin, and a nifty pastry cloth.
I purchased a pastry cloth, or “pastry frame,” a couple of years ago, and I really like it. The cloth is easy to use, easy to clean, and easy to store. But here’s the best part: nothing sticks to it!
The frame comes with a durable canvas-type fabric, plus 2 wooden dowels, and a pair of metal braces.
True Confession: I don’t use the metal braces.
Instead, I insert the dowels into the stitched sleeves…
and brace the cloth at one end of my cutting board. Easy, easy, easy.
The fabric is marked with the proper diameters for 8- and 9-inch crusts. No more guesswork.
To use the cloth, first give it a sprinkling of flour.
Then center a disk of homemade Pâte brisée (all-butter French pastry dough, here’s the recipe)…
And roll it out. I roll mine with a French rolling pin. I’ll discuss this pin in a future “Baking 101” post.
Although the fabric is pre-shrunk and washable, there’s no need to wash it after every use.
And seal it in a plastic bag. Store the bag in the freezer.
Now, you don’t need a pastry frame in order to roll out dough. You can shower your counter with flour, just as most bakers do to keep the dough from sticking. But what a mess. And what a waste of flour!
So maybe you do need a pastry frame. Seek one out the next time you visit a kitchen-supply store. Or, do what I did, and order the gadget for less than $20 from this online source.
Earlier, I threatened to visit your home. Does this sound like fun to you? It does to me. We could sip martinis, and roll out pastry dough!
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More baking fun:
The Best Lemon Tart in the World
Caramelized Onion and Blue Cheese Tart
My Best Sweet Potato Pie
Mary in Iowa says
Fun? Fun doesn’t begin to describe it! The welcome mat’s out for you any day. One caveat: It needs to be in spring right after the boxwood shearing, and you have to have a big bag of cuttings in your suitcase. That frame and canvas look like a much better alternative to the mess on the countertop, to which the dough still sticks. I did find, though, that when I tried your pastry recipe it didn’t stick to the countertop as stubbornly as my traditional recipe. The floured canvas looks as though it would work well for the popular no-knead bread, and the dowels might possibly make it easier to tip the dough into the blisteringly hot pan without danger of blistering fingers. I may have to purchase one and experiment. Do you suppose if I whispered in a mysterious voice, “Kevin sent me”, that they’d give me a discount? Nah, probably not. Sigh.
Kevin Lee Jacobs says
Hi Mary – Glad to know that I’d be welcome in the great state of Iowa!
Sharon says
I already have said equipment, but it would be fun to have you visit nonetheless.
Debbie says
OMG! Tippin’ – Sippin’ & Rollin’ ~ Now THAT does sound FUN! annnnnnnnnd, I’m only an hour or so from you. Pack it up Big Guy and head North! 🙂 alas, I have no ‘frame’ – I’m lazy and scared of pastry dough – yes *hangs my head* I purchase the stuff :-/
gina gillispie says
well I am still caught up on the benefits of pastry
Julia Vitale says
I can’t for the life of me roll out dough!! It ends up looking like the state of Florida !! I’m going to look into buying the cloth it might help!
Beverly, zone 6, eastern PA says
Apparently I am a greenhorn as I have never heard of a pastry cloth.
In addition to your upcoming cookbook, readers would love to see Kevin’s Kitchen Dictionary which could inform us all about tried-and-true gadgets, methods and tricks of world renowned chefs.
Linda says
I’ve never heard of the pastry cloth either but seems like a great idea. I’m wondering if I could just make one – is fabric similar to canvas dropcloth? Which by the way makes a great rustiv looking tablecloth…
Rose says
I gave up my pastry cloth, which I had for years, for a tupperware pastry ‘cloth’. Not a cloth but it’s much preferable to the cloth I had. Nothing sticks to it and yes, I do sprinkle flour on it when rolling out dough, but it’s easy to keep clean and roll it up with rolling pin inside to store.
Pat says
A www, don’t you want to visit me in Canada…live in the country on the east coast so not too far from you. Never used a pastry cloth. Does it need washing at some point?
I have taken up pie making thanks to you so maybe you are on track with this too. Will have to look for one around here. A visit would be lovely though we would have fun. Still have carrots, parsnips and kale growing nicely and all the lovely herbs.
Hope you have a good weekend. Give Lily a pat for us.
Laura Johmson says
The pastry cloth looks like a great tool. I love a good tool. But, you will just have to come visit and show me how to make pastry. I buy mine. Best to come in the Spring. Georgia is beautiful in the Spring.
Diane Gernetzke says
Amazing! Once again you’ve given us such useful information! I make pizza dough almost every week and this would be so helpful for the rolling out process! Thanks again for all your ideas Kevin! If you want to visit in the north woods of Wisconsin, you better get here soon since the snow flakes are already in the forecast! (Or you could wait until spring when the wild asparagus appears and I’ll show you my secret spots! )
Sherry says
You have such a fun sense of humor/wit!!! Fun guy! Love your information…never thought of a pastry ‘cloth’. I am an old 4-Her, and we never learned about cloths!!!!
Elaine says
I’ve never heard of a pastry cloth either. I really only like homemade pizza but hate to think about making the crust. This tool just might be the answer. Thanks for the helpful hints.
Susan says
Kevin, you would have loved my mother. I grew up with a pastry cloth being a must have kitchen tool. When I moved out on my own my mom not only made sure I had one and knew how to use it, but one Christmas she gave a cloth to each of my sisters’ in law. I’m not sure they got much use out of it, but last night my two college aged daughters used mine to make their father a home made pie. Thanks for the link–it’s probably time to continue Mom’s tradition of buying them for the new generation of women in my family.
Cheryl in KY says
Welcome anytime!
I love my pastry cloth, and don’t think I have made any pie crust without it in more years than I care to think about.
My cloth was my Mom’s and has no lines, but from years of both of us using it, it has pastry stains that work almost as well. Plus all the memories! I also have a rolling pin sleeve, but I only use that for really sticky dough.
I tried your pastry dough last week and it’s delicious, I think the pie was inhaled, not eaten.
Thanks!
Liz Davey says
Like my grandmother and mother before me, I have used a pastry cloth and stockinette rolling pin cover all of my baking life which is over 60 years. People ask all of the time how I get my cookies and pastry so thin. I happily share my technique, but don’t think many use it. I do not use it for yeast doughs as I can get them thinner on my clean countertop.
Marianne says
Now this I know about. Many years ago, my Mother taught me about pastry cloths and what a difference they make.
Sarah Bellott says
The welcome mat is out in Wakefield, MA! And I adore my pastry cloth too. I never could get pie crust to keep from breaking apart before, but it makes all the difference. That and vodka mixed in the water! Time to try your pie crust recipe!
Any advice about seed collecting at this time of year? I’ve got lots of little baggies of seeds saved up for jugging in January, and they always are a big mess. I can’t take a walk without coming home with lots of seeds in my pockets, usually with permission, from gardens I walk past!
Arden Rembert Brink says
Boy does that bring back memories! My mom always had a pastry cloth, carefully folded up and stored away in the same kitchen drawer with her rolling pin. (Hers didn’t even have any fancy frame pieces, just the cloth, well-embedded with flour after all those years.)
You’d sure be welcomed and enjoyed here in the mountains/high desert of Utah. I’ll bet you could plan one helluva road trip around this big ol’ country, visiting your online fans/friends/readers all over the place. 😉 Sounds like fun!
Nancy Kodish says
I have always used my great grandmothers recipe and rolled it out on floured wax paper, which I always seem to be out of when needed. I definitely need a pastry cloth and want to try your recipe since all your recipes are fantastic. I collect old rolling pins. My favorite is a glass pin that was apparently borrowed because there is a note inside to return it to the owner if the borrower should die. I believe it was to be filled with cold water to keep the dough cold. Love your recipes and ideas. Thanks.
Maria Chee says
Never heard of a pastry cloth! Always used wax paper. Come to Cape Cod and show us how to do the pastry cloth way. You bring the cloth and we welcome you with wine and food. Hope you will come.
ingmarie peck says
Never seen one before ,I am getting one ,thank you Kevin.
Katy says
Dear Kevin:
Between me and your cousin Julie, I know we could show you a good time here in the PNW! She shared a recipe of yours when I was recovering from chemotherapy, the tomato pie. It was the first thing that looked good to me in months! Now thanks to you, I have a marble cutting board and a pastry cutter here, and a pastry cloth on the way! Your pate briseè sucre recipe is just as my mother taught me, and it inspired me to get her old recipe cutting books out. A funny story: One of her recipes is a transposition of my Great Aunt Laura’s puff “Danish” pastry. It was always a hit around the holidays and I once knew the recipe by heart. I looked at it last night during my trip down memory lane, and the directions start with “heat the water in a saucepan” but there’s no water listed in the ingredients. Arrgghh! I’ll have to experiment to retrieve this family tradition. (I just finished The Lost a Ravioli Recipes of Hoboken and this theme sounds familiar). So yes to the martini, and a walk in the garden with my Jack, who would love your Lucy. I’ll lay in some gin for you, but I like a raspberry lemon drop (in a martini glass, of course) with organic lemons and my own simple syrup. I hate it when sugar falls out of “the solution”. Happens with margaritas too if your not careful. Thank you for your very entertaining sharing.
Katy Apologizes to Lily says
Just apologizing to Lily. Oh dear. I called her Lucy. Unforgivable mistake. Worse than the punctuation error in the last sentence.
Patty says
Dude,
More data about that rolling pin STAT! I can’t wait!!!
Audrey says
well if you’d come all the way to Ireland you may as well show me how to make pastry AND while you’re here, sure you could design my garden AND we may as well stock up my freezer with lots of homemade stuff….if you’d travel all the way why waste any of your time!!!!
Kirsten says
Come on down to Fort Myers Beach! I just redid my kitchen- help me break it in. You and The Fox could marinate in the pool, whilst I make some of your recipes. Or I could take you out for fish tacos-on the boat….
Barbara says
Lee Valley sells pastry cloth sets. Very good.
Arlene says
Welcome to our home. That would be our greeting. I have personally used a pastry cloth for many years, my husband does not (have tried to convert him), Maybe you could when you visit. Liked the hint on freezing cloth after use. Hope you can come, guest cottage awaits!
Sheri S Wentland says
How do I wash my pastry cloth? Have had one for years and the one time I threw it in the washing machine it came out ruined. So bought another one. And why keep it in the freezer? Inquiring minds want to know!
Linda Carlson says
Thank you Kevin! I had never heard of a pastry cloth before, so I immediately ordered one from Amazon and used it right away! Love it! Thanks for the tip about storing it in the freezer. I certainly would not want to wash it every time I made a single pie crust!