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What is the best thing to roll pie crust on?

When it comes to baking pies, making the perfect pie crust is one of the most important steps. The texture of the crust can make or break a pie. One of the key factors in achieving a flaky, tender crust is having an appropriate surface to roll it out on. But with so many options like countertops, pastry cloths, and silicone mats, how do you know which is the best for rolling pie dough?

Key Factors For Rolling Pie Crust

There are a few key factors to keep in mind when choosing a rolling surface for pie dough:

  • Texture – The texture of the surface will affect the texture of the dough as you roll it out. You want a surface that has some grip so the dough doesn’t slide around too much. But too much texture can make the dough stick and be difficult to lift off.
  • Mess – Rolling out dough can get messy with excess flour flying around. Choose a surface that contains the mess and is easy to clean.
  • Portability – Being able to move the surface around makes rolling easier. Look for a portable, lightweight surface.
  • Stability – You need a firm, stable surface that can support the pressure of rolling without shifting around.
  • Size – Choose a surface at least 2 feet wide and long to provide enough room to roll the dough into a large circle.
  • Thickness – A thicker surface will provide more stability and support when rolling out dough.


Countertops are the most convenient and readily available surface in most kitchens. Here are the pros and cons of using countertops for rolling pie dough:


  • Convenient – Countertops provide plenty of space and are easy to access in the kitchen.
  • Mess containment – Having a built-in surface helps contain excess flour and dough. Crust trimmings can be scraped directly into the trash.
  • Familiar surface – Most bakers are accustomed to using countertops for all types of baking tasks.
  • Stable support – Countertops are level and anchored firmly to cabinets or walls.
  • Textured surface – Most countertops provide some grip to prevent sliding dough.


  • Cleanliness – Countertop surfaces can harbor bacteria if not cleaned well. Dough can stick in cracks or grooves.
  • Adding flour – Too much flour on the counter creates a huge mess. But too little causes sticking.
  • Size limitations – Counters may not be large enough to roll out a crust properly.
  • Portability – Counters are fixed in place making it hard to rotate or move the dough.
  • Uneven texture – Depending on the material, counters may have an uneven surface.

Pastry Cloths

Pastry cloths are specifically designed for rolling out pastry doughs. Here are the benefits and drawbacks of using a pastry cloth:


  • Texture – Provides right amount of grip without sticking to dough.
  • Portability – Can be placed on any flat surface and moved as needed.
  • Reusable – Can be washed and used repeatedly.
  • Mess containment – Flour and dough stay on the cloth surface.
  • Foldability – Folds up for compact storage.
  • Flour adhesion – Lightly adheres flour to prevent sticking.


  • Wrinkling – Cloth can develop wrinkles during rolling.
  • Cleaning – May require handwashing or special care to prevent damage.
  • Durability – Cloths wear out over time with repeated use and washing.
  • Shifting – Cloth may slide around on countertop or table.
  • Size limitations – Cloths larger than 2 ft square can be hard to find.
  • Adding flour – Requires frequent reflouring of the cloth surface.

Silicone Mats

Silicone mats provide a non-stick surface that many bakers swear by. Here are the pros and cons:


  • Non-stick – Dough releases easily without sticking.
  • Easy cleaning – Food doesn’t adhere; simply wipe clean.
  • Reusable – Durable for thousands of uses.
  • Portable – Can be rolled up for storage.
  • Mess containment – Flour stays on the mat surface.
  • Even texture – Smooth, flat surface without wrinkles.


  • Sticking – Dough can stick without sufficient flouring.
  • Harder on hands – Less grip can make dough harder to handle.
  • Shifting – Silicone mats can shift around while rolling.
  • Size limitations – Larger sizes can be expensive.
  • Too slippery – Dough can slide around too much.
  • Permanence – Flavor and colors can stain the mats over time.

Parchment Paper

Some bakers prefer rolling dough right on top of parchment paper. Here are the upsides and downsides:


  • Non-stick – Dough won’t adhere to the paper.
  • Transferability – Entire crust can be moved right onto the pie plate.
  • Disposable – No need to clean; just throw away when done.
  • Compact – Sheets of parchment paper are easy to store.
  • Floured surface – Paper provides light flour adhesion.
  • Mess containment – Excess flour and dough stay on the paper.


  • Sticking – Dough can still stick without enough flour on the paper.
  • Wrinkling – Paper can wrinkle and fold during rolling.
  • Tearing – Thin paper can tear easily from a pin or rolling pin.
  • Sliding – Paper may slide around on the countertop surface.
  • Waste – Using new sheets for each crust isn’t very eco-friendly.
  • Size limitations – Standard sheets may not accommodate very large crusts.

Wooden Pastry Board

Wooden pastry boards provide a traditional sturdy surface for rolling out pie crusts. Here are the pros and cons:


  • Stability – Heavy wood provides excellent stability and support.
  • Portability – Boards can be moved around the kitchen or to other rooms.
  • Versatility – Also useful for kneading bread, chopping, and presentation.
  • Maintenance – Wood can be floured, oiled, or waxed for ideal dough rolling.
  • Durability – With proper care, wood boards last for many years.
  • Traditional aesthetic – Adds a rustic, old-fashioned bakery look.


  • Weight – Large boards can be very heavy and cumbersome.
  • Cleaning – Requires handwashing and drying; can’t get wet.
  • Maintenance – Periodic oiling or waxing needed to protect the wood.
  • Warping – Wood can warp if exposed to too much moisture.
  • Cutting – Knife marks and cuts will show on the wood surface.
  • Cost – Quality wood boards are a significant investment.

Marble Pastry Slab

Marble makes an excellent rolling surface preferred by many professional bakers. Here are its advantages and disadvantages:


  • Cold temperature – Marble stays cool to keep dough chilled during rolling.
  • Stability – Dense marble provides a solid, stable base.
  • Durability – Withstands heavy usage for many years.
  • Easy cleaning – Marble wipes clean easily.
  • Visual appeal – Elegant, stylish look for a professional kitchen.
  • Ideal texture – Smooth but grippy surface helps prevent sticking.


  • Heavy weight – Large slabs are extremely heavy and not portable.
  • High cost – Natural marble is very expensive, especially in larger sizes.
  • Limitations – Too large for home kitchens; requires spacious work area.
  • Temperature fluctuations – Can get too warm in hot environments.
  • Staining – Acidic ingredients like lemon juice can stain the marble.
  • Scratching – Marble is prone to scratching over time.
Surface Texture Mess Portability Stability Size Thickness
Countertop Textured Contained Not portable Stable Limited Thick
Pastry cloth Lightly textured Contained Portable Moderately stable Limited Thin
Silicone mat Smooth Contained Portable Moderately stable Limited Thin
Parchment paper Smooth Contained Portable Unstable Limited Thin
Wood board Textured Moderate Portable Very stable Very large Thick
Marble slab Smooth Contained Not portable Very stable Very large Thick

Choosing the Best Rolling Surface

When selecting the best pie crust rolling surface for your needs, consider these recommendations:

  • Countertops work well for most home bakers already comfortable using their existing kitchen counters for rolling dough. The hard surface provides stability for rolling. But beware of cleanliness issues and flour messes.
  • Pastry cloths are ideal for home bakers wanting a portable, reusable solution to contain messes. The texture helps prevent sticking. Look for a large cotton cloth at least 2 feet square. Rotate and refloUR as needed during rolling.
  • Silicone mats give a perfectly smooth rolling surface. But they can lead to sticking without enough flour. Use a thin board underneath for support. Silicone mats work best for experienced bakers with dough handling skills.
  • Parchment paper is great for sticky doughs like shortbread that release easily. Use lots of flour so the paper doesn’t wrinkle. Place another baking sheet underneath for stability.
  • Wooden pastry boards provide classic rolling functionality. Choose a large board at least 1-inch thick made of close-grained hardwood. Frequently flour and clean the board to prevent sticking.
  • Marble pastry slabs offer the ultimate professional experience, keeping dough cool while rolling. But marble’s high cost and extreme weight limit its feasibility for home kitchens. Reserve marble for pastry shops with ample space and dedicated pastry tables.

Whichever surface you choose, the key is finding one that best suits your specific pie making needs and kitchen setup. Take into account the dough type, ingredients, convenience, stability, and cleanup requirements before deciding. With the right rolling surface and technique, you’ll be able to make tender, flaky pie crusts that keep friends and family coming back for more.