Skipping the overnight chill for my mom's pie crust was a close call

I almost gave up on it, but sticking to her way made the flakiest crust I've ever had and brought back Sunday dinners.

3 comments

3 Comments

Heard about my friend's crust fail? He rushed the chill step and it was garbage, but sticking to the recipe fixed everything.

jamesm386d ago

Look, is the chill time really that big of a deal every single time? I've gotten away with less chilling before and it turned out fine, not some inedible brick. Sometimes I feel like baking has these rules people treat like holy text. Sure, maybe for a super fancy thing, but for a basic weekend pie? It can't be that serious.

kareng207d ago

Seriously, that chill time is everything! I learned the hard way when my crust shrunk in the oven because I got impatient. Letting the dough rest lets the gluten relax, so it stays tender and flaky. My grandma always said good things come to those who wait, and pie crust proves it. Rushing it just turns into a tough mess every single time. What's the longest you've chilled a dough before baking?