Wendy's thread about Silpat reminded me of a question that's been bugging me for several days. I like to roll out pie crust on my formica counter between two sheets of plastic wrap or parchment. It makes a lot less mess than using a floured board and I don't have to toughen the pastry with extra flour. The problem is that the dough slips around a lot as I roll it. How can I keep the crust still?
Would wax paper work better? Would it help to use a wooden or plastic surface?