There’s nothing worse than rolling out a batch of pie or cookie dough to the perfect shape, only to discover that it’s become firmly stuck to the countertop. To avoid this, some bakers recommend rolling dough out between waxed paper or parchment, but we find that the paper often crinkles and gets stuck in the dough.
In the test kitchen, we prefer to roll out dough the old-fashioned way—on a floured work surface. To prevent sticking, we stop between every few passes of the rolling pin to run a bench knife under the dough. If the dough is starting to stick, we lightly reflour the surface, but we’re careful not to use too much flour as this would make the dough too dry. Then, before we use the rolled-out dough, we brush any excess flour from the dough with a pastry brush.