Published September 1, 2005.
We brought in professionals and novices to see if this plastic pouch made quick work of rolling out dough.
A pie crust bag—a round plastic pouch with a zipper—promises to make tidy, nonstick work of rolling out dough. Not bad, but could it beat out the two sheets of plastic wrap or parchment paper we normally use? We brought in a group of pastry professionals and novices to find out.
On the sticking front, it was a draw between the pouch and the wrap or parchment. But the pouch had a few distinct advantages. Testers had to readjust the plastic wrap as it stretched and creased (the parchment was moderately better), while the pouch was sturdy enough to resist wrinkling. The pouch also offers plenty of room to roll out a 12-inch crust; a typical roll of plastic wrap or parchment is barely wide enough. The round shape of the pouch helped its cause as well: Testers, especially novices, had a tendency to roll out rectangular crusts between the rectangular sheets of plastic and parchment. Finally, the pouch is washable; the wrinkled plastic and parchment must be discarded after every use.