Just a reminder: You can buy dough in various stages of readiness. Besides boxes and pouches of the dry ingredients, you can get pie dough, bread dough, and cookie dough premixed and ready to be shaped and baked. Heck, you can buy various doughs already in the pan and ready to pop into the oven. Enough said. You may prefer your own recipe and take pleasure in making your own bakery products. If so, good for you.
Blending Dough Ingredients
So, you used to use two knives to cut the butter into pea sized pieces for making pie dough. You can still do that with one hand. I have used a pastry cutter for years. It’s a great tool for one hand. All you need is a way to anchor the mixing bowl. See “Anchors” page.
Kneading doesn’t require two hands. One hand can get it done. Personally, I prefer using a dough hook on my Kitchen Aid mixer. Call me lazy.
One-handedness definitely affects using a rolling pin. I have a very nice ball-bearing pin with two handles, but I can no longer use it the way it was intended. I can roll it, of course, with one hand, but the hand touches the same surface as the dough. I believe the earliest rolling tools worked this way. When I checked, I find that this style of rolling out dough is back in fashion. . .with a new twist. Many new rolling pins feature silicone rings fitted onto the ends of the stick. This new feature makes it almost trivial to get the dough to be an even thickness from one edge to the other. It also is especially helpful if you must roll the dough with just one hand. Most of the new rolling pins feature four different thicknesses of rings for four different thicknesses of dough. I use the new wonder material, silicone, under the dough when I roll it. However, a wooden cutting board sprinkled with flour remains an excellent platform for rolling dough.