Food - Drink
Why It’s Important To Double-Chill Pie Dough
By NATASHA BAILEY
From summer berry pie to pumpkin pie, pies come in a variety of options to fit any seasonal produce and personal preferences. However, one thing that all pies have in common is that they taste better with a homemade crust; this sounds easier said than done, but if you remember this vital tip, you'll be halfway to success.
Pie crust is a pastry, and while it's thinner than other butter-based pastries, it still relies on fat for structure. When cold butter is pressed into flour and kept cold, the fat will not fully blend in and instead form small pockets; when these pockets of fat melt in the oven, they produce the flaky texture that we want for our pie crust.
To make sure the butter won't fully blend in, mix cold butter into your dough, then keep the dough chilled until you’re ready to roll it and place it in the baking pan. Once your crust is rolled and shaped, stick it back into the refrigerator for a second chill to prevent the butter from warming, which can result in a tough crust.