Last week, YumSugar gave me a super simple tip that saved my pumpkin meringue pie from being a disaster. Although I know the basics — to start in the center and move outwards and to rotate the dough a quarter turn after each roll — I was pretty nervous about it. She suggested rolling the dough between two pieces of parchment paper.
- Rolling out the dough is easier because the parchment paper prevents stickiness.
- The paper helps make a smooth transfer from counter to pie pan.
- Rotating the dough after each roll is a cinch because all you have to do is turn the bottom piece of parchment paper.
From now on, I'm always using this trick for rolling out pie crust! Got a secret tip for making a better pie? Please share it with us below!
Et Vous
Pepe Jeans
Hatbox
Impressive!!
1Wax paper works too. Also, when you're ready to lift the rolled-out crust into the pie plate, take the rolling pin and roll the crust up into it from one end. Then unroll right into the pie plate.
2Gotta use a lot of flour so it won't stick!
3My mom - who makes killer pies btw - told me to hold the parchment paper / wax paper with your hip so it doesn't move around too much
4Thanks for the parchment paper trick. I always just used flour but after awhile, the dough just gets dry.
5Ya mama same here, it makes it dry and then gross.
6A pie rolling bag is one of my favorite baking tools for only $6. Keeps the counter clean, makes rolling easy because it's already a sized circle, doesn't stick (with flour), and makes transfering dough to plate super easy with just one flip!
Parchment paper is a great idea too, just used it to roll puff pastry for turnovers last night.
7i cannot see the pics, the box is all jacked up.
8Post New Comment
Please share your opinion with our community, but make sure it is on topic and follows our Community Rules. We moderate comments and prohibit personal attacks, threats, spam, lewd images, or the promotion of your personal website.