A tool designed for flattening dough, particularly for pies, sometimes consists of two clean rollers separated by an adjustable hole. Dough is fed via this hole, changing into progressively thinner with every move. This mechanized strategy contrasts with handbook strategies utilizing a rolling pin, providing higher pace and uniformity in thickness.
Uniform crust thickness contributes considerably to even baking, stopping a pie from having areas which might be burnt whereas others stay undercooked. Consistency in dough thickness additionally impacts the pie’s total look and texture. Traditionally, attaining constant thinness relied solely on talent and apply with a rolling pin. The appearance of this mechanical support considerably simplified the method, making uniform, skinny crusts achievable for each novice and skilled bakers. This effectivity has proved invaluable in industrial settings the place giant portions of pies are produced.