Changed my mind on chilling pie crust... and it ruined my Thanksgiving

I always thought chilling pie dough was just an extra step... not really needed. But my Thanksgiving pie crust came out tough and shrunk way too much. After that fail, I tried chilling it for an hour like the recipes say. Now my crusts are flaky and hold their shape... why did I ignore this for so long? It's annoying how one small change can make such a big difference.

2 comments

2 Comments

sam_wood543d ago

My grandma never chilled her dough and her crusts were perfect. I think some recipes just have too much water or overwork the gluten. The chilling step is fixing a different mistake you were making.

noranguyen3d ago

Chilling helps with the butter, not just the gluten.