How did they chili pie crust in the olden days? I’m trying to get away from plastic wrap

[mariadnoca]

So far, plastic wrap is one of the hardest things for me to get away from specifically when I do piecrusts. I make the Dori Greenspan one in tried and true, but to get a really good crust it’s very crumbly when I wrap it, it needs a tight wrap to shape it, and only comes together after it’s been chilled.

I feel guilty about the plastic wrap every time I do it, but a better way escapes me.

 

[melissa-dallas]

My mom still uses waxed paper for pastry

 

[mistral]

Whenever I buy bread or buns I save the bags. At least I get double use from them. (nt)

 

[mistral]

I re-use zip lock bags too, if possible.

 

[charley]

silpat, parchment paper, waxed paper

 

[charley]

I'm not a regular pie crust maker but how about these covers

https://www.amazon.com/CybrTrayd-RM-2775-Non-Stick-Rolling-Cover/dp/B010ND0HOC/ref=sr_1_6?dchild=1&keywords=sleeve+for+rolling+pin&qid=1597070441&sr=8-6

 

[Marg CDN]

I just use waxed paper. It isn't perfect but sure is good enough and not as stubborn.

 

[mariadnoca]

These are rolling pin covers. Im looking for ways to wrap dough into discs and chill.

 

[mariadnoca]

I’ll try wax paper. I forgot about that. Will need to make my dough wetter though.

 

[charley]

Oh, hadn't picked that up specifically. You could have a "dedicated" plastic bag and keep it in

the freezer when you don't have a pie crust to chill. That would at least cut your use 'way down.