St. Louis, MO 63144
Ph: 314-862-COOK (2665)
Mon-Sat 9:30 am to 5:30 pm
Sun 12 to 5 pm
If you are intimidated by making a homemade pie crust, here is a tool that will make the job much easier: the Rollpat. Remember the old pastry cloth? The Rollpat brings the pastry cloth into the 21st century. Unlike the pastry cloth, the Rollpat does not slide around the countertop and the Rollpat is very sanitary (it is dishwasher safe), plus using the Rollpat means that the counters stay clean. I love to use the flexibility of the Rollpat; after I roll out the dough, I can transfer the dough to the pie plate by flipping the Rollpat on top of the dish and the pastry has magically landed in the right place.
The Rollpat is also wonderful for kneading bread doughs. The nonstick quality of the Rollpat means that less flour needs to be added to keep the dough from sticking. The extra-large size of the Rollpat (17 by 25 inches) is fabulous for rolling out cookie dough.
Fiberlux Rollpat: On Sale until November 23, 2007 for $34.95, regularly $43.95, with free shipping.
store information
Mon-Sat 9:30 am to 5:30 pm
Sunday 12 to 5 pm
9011 Manchester Road
St. Louis, MO 63144
314-862-COOK (2665)
Dear Chef,
I would love to know what I am doing wrong…I purchased a Rollpat for all the reasons you list, but since purchasing it every dough I make rolls out beautifully but sticks to the Rollpat when I go to move the dough. I used to use marble which I loved, but my current kitchen will not accommodate my marble board. This year I tried using a different pie dough recipe for Thanksgiving, but the result was the same sticky mess. I have tried more flour, less flour, chilled dough, room temp. dough, but no luck.
Would love to know what is wrong…could I have a mis-functioning Rollpat? It is the genuine article made in France and purchased at our local restaurant supply.
Thanks
Use even more flour. Don’t be afraid to sprinkle the dough with plenty of flour; after the dough is rolled out, just brush off the excess with a pastry brush. As for the dough sticking to the Rollpat, I sprinkle flour underneath the dough. Halfway through rolling out the dough, I slide a bench knife underneath the dough and sprinkle with more flour.
Yes, the dough should be refrigerator cold when you roll it out. Cold dough absorbs less flour than warm dough.
Another way to keep dough from sticking is to sprinkle graham cracker crumbs or cornmeal on the Rollpat instead of flour. Graham crackers are much drier than flour and won’t be absorbed into the dough. Instead the effect is like rolling out the dough on ball bearings (the same technique is used with cornmeal under pizza doughs). I especially like the taste of graham cracker crumbs with lemon or lime pies.