Does your pie dough cling stubbornly to the rolling pin? This is a frequent challenge when crafting homemade pie crusts, shortcrust pastry, puff pastry, pizza dough, brioche, bread, or even delicate bredele cookies.
The dough adheres to the pin, work surface, or your fingers, often tearing as you go. Don't reach for extra flour—there's a better way.
As experienced bakers know, you can roll out sticky dough flawlessly without sticking or added flour. The secret? Roll it between two sheets of parchment paper. Here's how:
- Ball of dough
- Rolling pin
- 2 sheets of parchment paper
1. Place a sheet of parchment paper on your work surface.
2. Position your ball of dough on top.
3. Cover with the second sheet of parchment paper.
4. Roll out the dough using your rolling pin.
Perfect! Your dough rolls out smoothly without sticking to the pin. Quick, clean, and reliable.
It stays put on neither the pin nor the surface. Once rolled, simply peel off the top parchment sheet.
Transfer the dough to your mold directly on the bottom sheet—no sticking there either. Minimal cleanup, no paper mess.
This technique shines for shortcrust, shortbread, puff pastry, and cookie dough alike.
Parchment paper is designed to prevent sticking, making it ideal for dough that would otherwise wrap around the pin.
Plus, it eliminates the need for flour, preserving your dough's exact texture and flavor.
