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Please refrigerate your pie dough before you roll it, I watched 3 people at my church bake sale learn this the hard way
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ray_miller8411d ago
Cold dough cracks when you roll it and you end up with a jagged mess that fights you the whole time. Room temp butter is way more forgiving and you can actually get a thin even crust without swearing at your counter. Those three people at your sale probably rushed it and blamed the dough when it was really their own impatience. I have made pies for years and never once chilled the dough before rolling, and mine come out flaky every single time. The trick is not temperature, it is handling it gently and not overworking the flour. Chilling is just a crutch for people who manhandle their pastry.
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