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My sister told me to put my pie crust in the freezer for a full hour before baking.
I always just chilled it for maybe twenty minutes in the fridge. Last Thanksgiving, I listened to her and froze the dough for exactly sixty minutes before rolling it out. The crust for my apple pie came out perfectly flaky and didn't shrink at all in the dish. Has anyone else found that a longer chill time makes that big of a difference?
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betty_kelly95d ago
I even freeze mine overnight now.
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Your sister is totally right... the longer chill is a game changer. I used to rush it too, but now I leave mine in the fridge overnight if I can. It lets the flour really soak up the water and the butter gets firm again. That cold butter is what makes the steam pockets for flaky layers... and a cold crust just doesn't shrink the same way. It's annoying to wait, but it never fails me now.
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patricia_gonzalez5d ago
Honestly, that long freeze just makes the dough a rock. Trying to roll that out is a fight you always lose. A solid 30 minutes in the fridge is the sweet spot. It's cold enough to handle but still pliable. My crusts come out just fine, no shrinking, and I save myself a ton of frustration.
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