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Rolling Dough on Parchment

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All the pie and tart crust recipes I've looked at lately recommend rolling out your dough on floured parchment, so you can just flip it into the pan and peel the parchment off the back. It sounds great and sometimes it is. Other times (for me, most of the time) what happens is that the force I put into rolling just transfers into parchment skidding across the counter, ending up with poorly rolled crust and flour all over my kitchen. I've tried taping it down, to no avail. How can I make this work?

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  1. Put down a VERY lightly damp dishcloth on your counter, then put the parchment on top. Work quickly--you don't want to absorb too much water--but it does work nicely.

    1. I so absolutely swear by my pastry cloth. I'll never go back to any other method. I've got a strawberry-rhubarb pie in the oven right now, and rolling it out was a snap.

      1. Both of these are very good solutions to your problem. Frankly, I have a pos tile counter and don't have that problem, but I can see how frustrating that would be!! Good luck!

        1. Cut the parchment paper a bit longer than needed and fold it over the edge of the counter top. Hold it in place with your body against it and roll outward, away from your body. If you had a bit of an edge to your counter top you could also fold the paper over the edge and use clamps to hold the paper in place. Every tool department in every home improvement store has spring clamps that will work just fine for the job; and they're cheap.

          1. Gentle pressure down and out and use a non-skid mat below. I like my silpat better for this, though. It doesn't slide at all.

            1. Damp paper towel or cloth towel for that matter is the normal restaurant remedy for a sliding cutting board or parchment.

              1 Reply
              1. re: KiltedCook

                Thank you, thank you,thank you. I have struggled to roll out my cinnamon rolls on parchment paper, trying everything I could think to keep the paper from sliding around, even to the point of trying to use masking tape to keep it in place. I probably used a quarter of a roll of tape to hold the paper down. It did not work. I tried using damp paper towels. It worked great. I was able to use the paper to roll out both halves of the dough. I also didn't know you could reuse the parchment paper. With the cinnamon rolls that was not possible because of the melted butter and cinnamon and sugar (I am not a very neat baker)so I could not reuse this paper, but will be able to reuse the paper I use for baking cookies. Thank you again for the help.

              2. Thanks for the advice everyone. The damp towel trick worked like a charm!