All About Parchment Paper: Raise your voice in praise of parchment

Welcome, friends and fellow bakers. This is the first of a few new blogs where we’re hoping that your voices will play a bigger role than ever before.

I love to tell folks that here at King Arthur Flour, the combined baking knowledge and experience of our hotline bakers and test kitchen staff equals more than two centuries. Heck, some of our bakers alone have more than 40 years in the kitchen. Imagine all the successes, triumphs, failures, and learning those hands (and heads) have seen.

And while two centuries isn’t a bad start, imagine now the collective knowledge of you, our fellow bakers and food lovers. I’m thinking we’re approaching eons, millennia, light years of experience to share. For me, learning something new in readers’ blog comments is just as much fun as writing the post itself.

I would never have worked on the Chocolate Dreams cookie recipe without input from Paul in Ohio. My slow cooker has been working full steam ahead thanks to waikikirie’s chili recipe; and oh, countless other examples.

So, allow me to share a few of my favorite things about using parchment paper in the kitchen and then run, don’t walk, to the comments section to add your input. Put your tongue back in your mouth, Miley, and step aside. Bakers will rule the Internet this day, and it will all start with a video.

I love, love, love this video. I can watch it over and over again. Remember when you greased cookie sheets before baking, and then had to wash them and scrub the corners? Blargh! Seeing the cookies slide right off each and every time is like magic. We do so love our parchment paper here at KAF.


In fact, a quick search of our blogs finds that parchment has been mentioned in no less than 383 blog posts. That’s basically one out of every three posts.

Parchment is key to Susan Reid’s favorite method for pie crust (above). You’ll be amazed at how easy pie crust is with parchment as your partner.


Blind-baking pie shells just became easy as, well, pie. A piece of parchment to hold the pie weights, coins, or in this case wheat berries helps keep the bottom of the crust flat, and makes removing each little wheat grain a breeze.


Boy, if parchment can help keep your cookies from sticking, imagine what it can do for your cakes. Spritz your pans with cooking spray, add a parchment round, spritz again, and your cakes will come out of the pan like magic.

The parchment peels right off, leaving you with a smooth cake top that every baker dreams of.


The clean-plate club takes on new meaning when parchment is in the house. Look, Ma, no drips on your fancy china!

Whoops! Remember to put the parchment paper under your pizza dough and the TOPPINGS on top, not the bowl!


Ready to know a little photography studio secret? We keep artfully browned pieces of parchment on the props shelf for getting just the right touch in photos. I’m certainly glad of that, as my real baked parchment is usually a lot messier!

All right gang, the moment you’ve been waiting for. The gates are open and the floor is yours. Tell us why YOU love parchment! Has it saved your bacon from a baking disaster? Has it saved your digits from dishwater? Pizza now perfect? Tell me, tell me, praise that parchment!

MaryJane Robbins

MaryJane Robbins grew up in Massachusetts and moved to Vermont 20 years ago. After teaching young children for 15 years, she changed careers and joined King Arthur Flour in 2005. MaryJane began working on King Arthur Flour's baker’s hotline in 2006, and the blog team ...


  1. Ann Weinstein

    Great tip on using parchment paper to kneed pie crust dough into a recognizable shape. In the past I’ve used plastic wrap to do the same thing but it can get a little messy, with parts of the dough sticking to it. Can’t wait to try shaping with parchment paper.

  2. PLT

    Foot surgery kept me out of the kitchen a while. My husband took over—when all our KAF sheets were about gone he bought a 3-pack of rolled parchment paper. What fussing! He wanted REAL paper that fit the cookie pans & stayed put. Of course, “real” meant KAF’s parchment paper. He has now become Best Cookie Baker in the House. For which the prize is his very own package of KAF’s parchment paper. I thought I’d move him on to cake baking but a friend snitched: I could have made cookies all along, just by sitting at my kitchen cart. So I’ll bake cake if he does cookies—both w/KAF’s real paper.

  3. Frankie

    I have used parchiment paper in the past (not yours). When I try to clean for reuse it seems to get brittle an wrinkley. What is the proper way to clean to store for reuse. I am planning to place an order soon.

    1. The Baker's Hotline

      Hi Frankie! Different types of parchment paper will take to baking multiple times in varying ways — some simply aren’t heavy duty enough to bake twice and will develop that brittle, wrinkly texture you’ve experienced. If your parchment paper isn’t overly greasy, try shaking any bits off and gently wiping it with a dry paper towel and that should do the trick. If it’s greasy, you’ll want to reuse it pretty quickly, preferably within a day or two so as not to allow any lingering fat to go rancid. If the paper is dry, it’ll keep for a very long time until you’re ready to use it again. Annabelle@KAF

    2. sandy

      I have had really good luck storing used parchment sheets in the fridge during cookie baking season and then I use them over and over again. The fridge keeps the residue of fat on the sheets from going rancid. I roll the sheets up tube-like and pop them in after I wipe off the crumbs. Works great… doesn’t take up a lot of space.


    I have a question. I want to keep my pie crust from sticking to my glass pyrex pie plate. So, I was wondering if I put parchment paper in the plate then the pie crust and filling, would that work and not stick to the parchment paper when I cut the pie after baking. (sweet potatoe pie)

    1. The Baker's Hotline

      Hi Sondra, we don’t tend to use parchment paper to line pie pans because parchment rounds don’t lie flat in the pan. If you give your pie pan a thin coating of nonstick spray (like Everbake Pan Spray), then your slices of pie should release with ease. You’re also welcome to use a nonstick spray that has flour added to it to see if that gives you better results. Good luck! Kye@KAF

  5. Gloria Jones

    I have bought parchment paper in the past from KAF, luv, luv, luv it. Went online to another website and saw it was on sale I tried it, it was nothing like KAF. The experience was terrible the food stuck to the parchment paper, it would crumble up and scorch. I will always use parchment paper from KAF.

  6. Sarah Baur

    Could I line a pie dish with parchment paper and then put the pie dough in it and the pie filling and bake it that way?

    1. The Baker's Hotline

      You’re welcome to do that, Sarah, though we don’t typically use parchment paper when baking pies. The parchment paper won’t lie flat in the bottom of a pie pan since it’s a flat sheet going into a round pan. You can try to press out any creases or folds knowing that you might end up with some bumps in the bottom of the crust. It will certainly make transferring the pie crust to the pan easier, so feel free to give it a try! Kye@KAF

    1. The Baker's Hotline

      Hi Katie! Most parchment, including the parchment we sell, has a silicone coating and is not recyclable. That’s why we love reusing sheets that aren’t greasy over and over again until they become brittle from the heat. Annabelle@KAF

    1. PJ Hamel

      Thanks for letting us know Elise — I’ve emailed our Web troubleshooters to find out what’s wrong and fix it. Sorry about that! PJH@KAF

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