Available in many shapes and materials, rolling pins are essential to pie making and are necessary for rolling dough evenly. The most common rolling pin material is hardwood, but for pastry items, like pie dough, you might select marble or stainless steel, as these materials will remain cool and not transfer heat to the dough.
Straight pin
Typically made from hardwood, straight pins are also available in synthetic materials such as nylon or silicone. These French-style pins are approximately 20 inches in length and have no handles. Many professional bakers prefer using straight-cylinder pins because they make it easy to feel the thickness and evenness of the dough when rolling. Small versions of these pins (about 6-inches, for example) may be used for rolling gum paste, fondant, and other detail work in cake or pastry decorating, as well as individual rounds of dough for dumplings.
Tapered pin
This hardwood pin is a 19- to 21-inch cylinder with tapered ends and without handles. This style is most often used to roll out single rounds of dough as the tapered ends allow the pin to pivot with ease.
Traditional baker’s rolling pin
Readily available, this pin is sturdy, typically made out of hardwood, and features offset handles with ball bearings. Additionally, these pins are available in marble and stainless steel; both can be refrigerated in order to maintain a cool temperature. Because of the internal ball beariings, these rolling pins should never be submerged in water to clean, but should instead be wiped clean with a damp cloth.
Specialty rolling pins
Rolling pins imprinted with shapes and decorative designs can be used to roll out specialty items, like pastas, traditional cookies, or patterned pastry doughs.
