My grandma's pie crust trick that actually saved me 2 hours last Sunday

I was making a double batch of pie crust for a bake sale this weekend and hit my usual wall - the dough getting too warm to roll out cleanly. Normally I'd just keep re-chilling it and that takes forever. Then I remembered my grandma used to roll hers out between two sheets of parchment paper dusted with flour. I always thought that was silly extra work but I tried it out of desperation. Man did it work. No sticking, no tearing, and I saved probably 2 hours of back and forth between the fridge and counter. Has anyone else had luck with this method or do you have a different trick for keeping dough manageable?

2 comments

2 Comments

troymorgan21d ago

Gotta call you out on one thing - that trick has been around forever and it's definitely not silly extra work. My grandma used wax paper instead of parchment though, said it was cheaper and worked just as well. I tried parchment once and it stuck worse than the wax paper ever did, so maybe try swapping that out. Also make sure you're dusting both sheets with flour, not just the bottom one like I did the first time.

cooper.taylor20d ago

Whoa, that's a blast from the past! My mom used wax paper for everything too, she swore by it for lining cookie sheets. I remember one time she tried to use it for a fancy cake recipe and it just crinkled up in the oven. She ended up having to scrape half the cake off the paper. Funny how some old tricks just work better than the new stuff.