Hot take: I swore chilling pie dough was a waste of time until my crusts tore.

Now I get why it's key for flaky layers, lol.

4 comments

4 Comments

Stella Parks says in her book that you need to chill pie dough for at least an hour. It sounded like overkill until my crust stopped sticking to the rolling pin. Now I just plan for the extra time.

jessica_moore1mo ago

Seriously, chilling dough is the secret weapon I never knew I needed. I fought it for years, but my rolling pin won the battle. Now I chill it without question and my pies actually look decent. It's annoying how right the pros are about this stuff. Plus, it gives me an excuse to take a break before the real work starts.

lucash531mo ago

Ever notice the flakier texture after chilling?

loganhill1mo ago

Yeah the fridge is doing all the work for you. It firms up the fat so it doesn't just melt into the flour right away. My crusts stopped shrinking in the pan too, which was a huge win. That break really does make the whole process less of a fight.