It must be pie season as pie questions have reached a critical mass level in my Inbox over the last two weeks. Some questions are random requests but one in particular has been repeated. “Why do I have to chill my pie dough before I roll it out. After I chill it, it’s too hard to work with?”
Yes, like many things we do in the kitchen, some don’t seem to have a purpose; seeming more like a waste of time. And during the holiday season, we are all in a hurry…waiting an hour for pie dough to chill feels like a time warp, especially since we have to wait 10 minutes after the chilling process to make it pliable enough to roll out again!
Well, believe it or not, there is reason to chill the dough, and the reasons are important for maintaining that flaky crust we all look forward to eating. It all has to do with gluten and moisture. By chilling the dough before rolling it out, we allow the present gluten strands time to settle down and relax. This actually makes your pastry dough easier to roll out and cuts down on any shrinking during the baking process. Chilling also lets the available moisture find its way back into all parts of the dough. Something that is hard to achieve while you are mixing the dough together.
Overall, letting the dough rest in the fridge for one hour before rolling it out is a win-win situation with a purpose.
Non-chilled crust is fairly crumbly and less smooth, which makes it harder to roll out and means it may not look as polished. It will brown more quickly and the final product will likely be tougher, heavier, and more doughy – none of those in a bad way. It will likely have a more intense, butter flavor.
Overall, letting the dough rest in the fridge for one hour before rolling it out is a win-win situation with a purpose.
Well, believe it or not, there is reason to chill the dough, and the reasons are important for maintaining that flaky crust we all look forward to eating. It all has to do with gluten and moisture. By chilling the dough before rolling it out, we allow the present gluten strands time to settle down and relax. This actually makes your pastry dough easier to roll out and cuts down on any shrinking during the baking process. Chilling also lets the available moisture find its way back into all parts of the dough. Something that is hard to achieve while you are mixing the dough together.
It must be pie season as pie questions have reached a critical mass level in my Inbox over the last two weeks. Some questions are random requests but one in particular has been repeated. “Why do I have to chill my pie dough before I roll it out. After I chill it, it’s too hard to work with?”
Yes, like many things we do in the kitchen, some don’t seem to have a purpose; seeming more like a waste of time. And during the holiday season, we are all in a hurry…waiting an hour for pie dough to chill feels like a time warp, especially since we have to wait 10 minutes after the chilling process to make it pliable enough to roll out again!
The Dining staff is taking questions on cooking, drinking, entertaining or any other holiday hurdles. Tweet us at @nytimesdining using the hashtag #ThanksgivingQs, or post a question, and browse other readers’ questions, here. Thanksgiving recipes, videos and more are here.
Diner’s Journal is ceasing publication so that we can create a single Dining section destination: nytimes.com/dining. Read more…
Diana Bush, a baker at the NoMad, works from 8 p.m. to dawn making the restaurant’s bread.Read more…
Must I chill a pie crust for three hours? Is there any safe shortcut? — Evan, N.J. A.
There’s no need to chill a pie crust for three hours. It’s not a food safety issue, but the dough need to be chilled so the fat is firm, not liquid, when it goes into the hot oven; it’s the quick melting of the fat that creates the flaky crust. Before rolling it out, you can form the dough into a disk, not a ball, and freeze it for 30 minutes. If the dough has already been rolled out and put in the pan, you can put it in the freezer for an hour instead — even 45 minutes is fine.
A Guide to Preventing and Fixing an Underbaked or Soggy Pie Crust!
FAQ
Do you have to refrigerate pie crust?
Do you have to wait for pie crust to cool?
Why is it important to chill the pastry in the fridge?
How do you cool a pie crust quickly?
Do you really need to chill your pie dough?
Taking your dough straight from the mixing bowl to the rolling pin cuts prep time in half—and makes for better pie. Everyone knows that a chef’s kiss-worthy pie crust requires cold butter, which is why most recipes recommend chilling the dough twice: Once after mixing, and again after assembling the pie.
What if pie dough is too cold?
If the dough is too cold, it will be difficult to roll and will not be able to hold its shape. If the dough is too warm, the butter will melt, resulting in a tough crust. The ideal temperature for rolling out the dough is around 68-70°F. To make the dough for your pie, make sure it is well-prepared before rolling it.
What happens if pie dough is not chilled?
If the pie dough is not chilled, it will be crumbly and less smooth, and the final result will most likely be a tougher and doughy product with a powerful butter flavor. When rolling out pastry, it is best to apply a light dusting of flour several times rather than a thick coating.
How long do you chill pie dough before baking?
On average, you should chill pie dough for at least 30 minutes to 1 hour. During this time, the fat in the dough solidifies, resulting in a flakier texture when baked. The gluten in the dough also gets a chance to relax, making the crust more tender.