Comments on: Why Chill Pie Dough?

By: c daly

c daly — Thu, 03 Dec 2020 21:05:03 +0000

can you roll the dough and THEN refrigerate?

By: susan felt

susan felt — Mon, 18 Nov 2019 04:38:56 +0000

I recently saw an ad for a pastry mat where she immediately rolled out her pastry (not letting it chill) and then put the mat with the pastry on it in the frig. My question is does it makes a difference if you roll it out and then refrigerate it ? I’ve always wrapped mine in plastic wrap and let chill for about 20 minutes before rolling it out. Thanks for any help

By: peter baxter

peter baxter — Tue, 12 Nov 2019 18:38:19 +0000

In reply to Cathy. You should try air conditioning. It will reduce your 100 degree temperature considerably.

By: Cathy

Cathy — Thu, 27 Jun 2019 01:23:58 +0000

In reply to HopeN. I mean you can, however if it freezes all the way then you'll have to wait to thaw it.

By: HopeN

HopeN — Thu, 27 Jun 2019 01:13:46 +0000

Can I freeze the pie dough for quicker results? I’m in AZ with 100 degree weather…

By: JOHN

JOHN — Sat, 24 Feb 2018 15:31:53 +0000

by the same token, you should refrigerate the pie dough again after you have rolled it out and prepared the crust for “blind baking”

By: Nona Fonnesbeck

Nona Fonnesbeck — Mon, 20 Nov 2017 21:52:21 +0000

Thanks for the tip on chilling the dough. Never have done that. Another key to flaky crust is to not work the dough very much after mixed and don’t use extra flour! The best results come when I make sure the flour and shortening are cut in well together but only with a hand held pastry cutter. Make sure you don’t add too much water or flour. I found an easy way to roll out dough was to take 2 heavier sheets of plastic cut out from a ziplock 2.5 gal bag. I tape one plastic sheet to the counter or table & place the ball of dough on it and then place the other sheet over the top and roll out. No dough sticking to my rolling pin. Then you peal off the top and put on your pie plate. Everyone asks for my pies. I can’t say I make anything else as good for Thanksgiving but I look forward to those pies! In fact I want all kinds and have a hard time selecting just a few.

By: Eileen

Eileen — Sat, 21 Nov 2015 21:07:45 +0000

I’ve been making pies all of my adult life and just learned about chilling the dough. Today I’m giving it a try and hoping for excellent results. Thank you for the detailed explanation why it is such a good idea.

By: Just me

Just me — Tue, 10 Mar 2015 01:27:18 +0000

With homemade gluten-free pie crust, refrigeration works wonders to the taste as well. It’s using brown rice flour, tapioca, and potato starch, so it must be moisture evening and fat solidifying. I make the coconut oil a liquid to start out the mixing, so probably back as a solid it can spread out better than I mixed.

By: Mary Prevost

Mary Prevost — Sun, 17 Aug 2014 20:45:13 +0000

Thank you. I thought I had heard this made a good pie crust great. I’m making my husband a birthday peach pie and want it to be extra special. I really appreciated the explanation. I’m going to add your website to my home page!!!