Home bakers, listen up. The Earlywood French rolling pin turns a tedious baking step into a breeze.
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This French Rolling Pin Is the Secret to No-Fuss Pie Crusts
Published on May 26, 2025
As a professional product tester, I’ve tried my fair share of kitchen tools and gadgets. Many have fallen into the donation pile or been passed along to other staff members over the years. But a few stalwarts are still going strong.
My oldest (and most revered) tools come from an outfit in Red Lodge, Montana that crafts heirloom-quality pieces: Earlywood. While the brand’s spatulas and spoons see near-daily use in my kitchen, my favorite tool is their elegant French rolling pin. This elongated beauty makes prepping pie dough, pizza crusts and cutout cookies effortless—and it’s an absolute must for home bakers.
We Tried It
Earlywood French Rolling Pin
Perfect pie crusts with this sleek, easy-to-use rolling pin.
What is the Earlywood French rolling pin?
A French rolling pin, also known as a tapered rolling pin, is designed with delicate patisserie bakes in mind. It’s long and smooth, with a thicker circumference in the middle that narrows at the ends. They offer excellent precision and control, whether you’re smoothing puff pastry or whacking cold butter for croissants. Plus, unlike traditional rolling pins, there are no screws or handles that can come loose.
The Earlywood French rolling pin, designed in collaboration with food personality Christopher Kimball, is handcrafted from solid wood. Choose between jatoba, hard maple or a combination with ebony. It’s sleek, and the 20-inch length is suitable for most kitchen tasks.
How We Tested It
I’ve been using the Earlywood French rolling pin in my home kitchen for several years. It’s my go-to for rolling out a variety of doughs for pie, pizza and cookies.
Like all Earlywood products I’ve tested, the rolling pin is a stunner. Right out of the box, you can see the care and precision that went into the tool. While I don’t have a spot to store my pin out in the open, it’s certainly pretty enough to keep on the counter. After giving it a wash in warm, soapy water, it was time to get baking.
Pie Crust
First, I made my go-to butter pie crust recipe. Typically, after chilling the dough, I struggle with applying enough force. I’ve been known to either break the handle off my rolling pin (oops!) or let the dough get too warm to yield an extra-flaky crust. Neither scenario is ideal. With the Earlywood French rolling pin, I was able to whack the dough to get it started and apply firm pressure. Since the pin is all one piece, there were zero breakage concerns, either.
As I continued rolling, I loved that I could apply more force where I needed it to flatten out thick spots. And, when it came time to move the dough to my pie plate, the 20-inch length of the French rolling pin provided plenty of room.
Pizza Dough
Next, I rolled out pizza dough. As the proud owner of an outdoor pizza oven, my family goes through lots of pizza dough every summer. (Seriously, I feel like I’m always covered in 00 flour!) I prefer to make small, individual-sized pies, so there’s always a lot of rolling involved, too.
After dusting my workspace, I grabbed a dough ball and started shaping. Pizza dough can be pretty stretchy, so I loved that I could easily turn and make adjustments to craft a perfect circle. I wouldn’t say the Earlywood rolling pin is lightweight, but it’s certainly less cumbersome than models with handles. The tapered ends are also easy to grip, so you can work quickly.
After just a minute or so of work, I had a pizza crust ready for toppings. I also noticed that very few dough remnants stuck to my rolling pin. While I floured the surface, the wood does a great job of preventing sticking on its own.
Cutout Cookies
Finally, I tested a batch of my family’s favorite cutout cookies. Now, I have a love-hate relationship with cutouts. I love how they taste, but I hate the effort involved—especially on the days when your dough seems to work against you.
Over the years, I’ve developed a pretty foolproof method: roll the dough between two pieces of parchment paper, pop it in the freezer for 10 minutes and then cut out your shapes. Even with this technique, you still need an even surface to start with. I love that the French rolling pin gives precise control so I can thin out thicker spots for a consistent surface. I’ve relied on this rolling pin to prep Christmas cookies for several years, and it hasn’t failed me yet!
Cleaning and Maintenance
The only drawback to Earlywood tools is that, like all wood products, they require care and upkeep. First and foremost, wash your rolling pin in hot, soapy water. Do not let it soak or put it in the dishwasher. I find that just a few swipes with a sponge is all you really need anyway. Plus, the one-piece wood design means you don’t have to worry about water getting behind the handle or rusting parts.
Every six months or so, I also apply a food-safe mineral oil to the wood to keep it looking like new and prevent cracks. Of all my Earlywood utensils, the rolling pin requires the least maintenance.
Pros
- Solid wood construction
- Tapered design provides precision and control
- Heirloom-quality
- Easy to clean
Cons
- Long shape can be tricky to store
- Wood requires upkeep and care
What Other Reviewers Had to Say
I’m not the only one who can’t get enough of this stunning rolling pin.
Etsy reviewer Miles Taylor writes: “This rolling pin is the exact right size, and the taper is perfect. It feels good in my hands, and it rolls out biscuit dough like a dream. I got it to replace an heirloom that was lost, and with such high craftsmanship, this one is likely to last and be an heirloom of its own!”
Reviewer Amy Leigh Write agrees, saying: “My 12-year-old daughter wanted a French rolling pin for her birthday. She loves to bake. I wanted one that was handmade, easy for her to use and one that could last a while. This rolling pin did not disappoint. It is just the right weight and beautiful. She loves it.”
Final Verdict
Bakers, don’t sleep on upgrading to an Earlywood French rolling pin. This heirloom-quality gadget makes rolling pie crust, pizza dough, cutout cookies, biscuits—you name it—a breeze. It’s so solid that it’s a great option for crushing nuts or crackers as well. After years of consistent use, I can confirm that it’s made to last a long time. Plus, it’s stylish and even makes a great gift!
Where to Buy an Earlywood French Rolling Pin
We Tried It
Earlywood French Rolling Pin
You can't go wrong with a high-quality French rolling pin that's built to last.
Order an Earlywood French rolling pin directly from the brand or shop via their Etsy store. The single-wood rolling pins cost $46 while the wood trio costs $52. For a piece that, with proper care, can easily last the rest of your life, that’s a bargain!
FAQ
Are French rolling pins better?
It depends on the baker. I find French rolling pins much easier to use, thanks to the single-piece construction and precision control, but it’s a personal preference.
How long is a French rolling pin?
There’s no standard size, but most French rolling pins, including the Earlywood version, measure around 20 inches long.
Why You Should Trust Us
Senior Shopping Editor Katie Bandurski has been covering kitchen gear, baking gear and gifts f0r nearly a decade. Her work has appeared in Better Homes & Gardens, Family Handyman, Reader’s Digest and, of course, Taste Recipes. She is an experienced product tester who has reviewed hundreds of items, ranging from brownie pans to Levain cookies. Katie is also an avid home baker who spends countless hours each week experimenting in the kitchen.
