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Apr 26, 2009 02:35 PM

Rolling Dough on Parchment

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.