The usual pie crust when it is fitted into the pie plate is 1/8 inch thick.
This is very thin - to the point that when you press the edge of the crust
(before baking) between your thumb and middle finger, your thumb and middle
finger can almost touch each other with the crust edge between them.
For 1/4, 1/2 or 1 inch thickness, measure the distance on a ruler or
measuring tape and put a finger at each end of the intended distance. Then
feel the in between space with a finger of your other hand and try to
memorize it so you can roll or cut to that thickness.
You can use an inverted drinking glass or a 2 or 3 inch biscuit cutter or
standard size cookie cutters as guides for making tart shells, pyrogies and
other goodies.
This judgment - to my way of thinking - comes with experience. The more of
this you get, the more comfortable you will be with rolling, slicing or
cutting.
CB: The Old Leather Bat
----- Original Message -----
From: "Nancy Martin" <[email protected]>
To: <[email protected]>
Sent: Tuesday, January 31, 2012 4:00 PM
Subject: [CnD] What's the best way to judge thickness
Hi everyone,
Recipes will say to roll out dough to ½ inch thick. I realize this would
make a difference in cooking time, etc. Please give me your input about how
to judge thickness. I also am not good at slicing things to a specified
thickness. I never found those knives with a guide to be that handy. I
realize a mandolin would help with slicing.
Thanks in advance,
Nancy Martin
Oklahoma
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