My thanks to Annie Y. for sharing this terrific helpful hint. I tried it myself and loved it, especially with my no knead crusty rolls that make a sticky mess on the counter. She said, “I don’t have a large wood board, so I taped a piece of waxed paper to the counter top and floured it, allowing me to work and form the dough easily and making clean up a breeze.” Thank you, Annie.
Hi Jenny and Annie Y –
Just passing on another helpful tip for rolling out piecrust from my grandma and my mom… to keep the wax paper in place, splash the countertop with some water (or use a wet washcloth) and then place the wax paper on top of wet/dampened counter and it’ll stay in place. Plop the dough in the center with another piece on top and start rolling.
The water doesn’t compromise the wax paper so just another way to keep the wax paper secured to the countertop that I thought you and others might like to try.
Thanks for your wonderful recipes, can’t wait to try em! 🙂 mb
I have baked pies for years and always used Cut Rite and damped the counter to hold it in place. This no longer works, it slides all over the place and won’t release the dough into the pie plate without making a mess. Is it due to a change in the waxed paper?//
Jenny, love your show and recipes so much. Thank you. Could you share the recipe for the soft butter. You say it is mixed with canola oil. What are the portions? I couldn’t find it in the recipes. Thank you again.
Happy New Years Jenny! Thank you for another great recipe with video. You are a great inspiration. Watching your video on caramel corn, was much fun. We had an evening of watching the ball drop and eating yummy caramel corn:)
We grew up always using wax paper on the counter for baking everything — my mom was a home ec major in the 1950s and that’s what she taught us.
Always happy to see a new blog post from you in my daily feed. Jenny! I hope you are doing well and enjoying life.
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