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While a ball-bearing pin–the kind with handles–is what many of us grew up with, a French pin is often the choice of pros when working with pastry and pie dough. French pins are a cylinder, fashioned from a single piece of lightweight hardwood, so they’re more slender and lighter than a ball-bearing pin. Since your hands are directly on the rolling surface, it can give you a better feel for the dough and more control over the pressure you apply. French pins can either have tapered ends, like this one from Ebuns, or be completely straight and cylindrical.
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