Do you have to chill the fat before making pie crust?
Do you have to chill the fat before making pie crust?
The fat in a pie crust must maintain some of its integrity in the dough to make the crust truly flaky. Starting with very cold fat makes it easier to keep from overworking the fat into the dough. On a hot day, you may need to chill the fat in the freezer for 10 to 15 minutes before you start making the dough.
Do you have to chill pie dough before you roll it out?
Chill the Dough. Chill the dough before you roll it out for at least 30 minutes and up to 2 days. Again, on a very hot day, you may want to put the dough in the freezer for about 10 minutes just before you start to roll it out.
How to make a flaky pie crust every time?
How to Make Flaky Crusts Every Time 1. Use Very Cold Butter or Fat 2. Chunks Are Okay 3. Limit the Water 4. Make a Disk 5. Chill the Dough 6. Roll the Dough, Turn the Dough 7. Think Curbs, Not Driveways 8. Let the Dough Fall Into the Pan 9. Chill the Lined Pie Pan 10. Bake Until Brown
Why does my pie dough crack when I roll it?
If it merely cracks at the edges when you run the rolling pin over it, it probably just needs to warm up a little. Allow it to sit on the counter for a few minutes, but don't let it get too warm, or the layers of fat will melt together and your crust will not be flaky. Chill the dough before trying to roll it out.
