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BornToBake is asking: (2 answers)
I just finished making a pie crust and wrapped it in plastic for a moment. I always find it more pliable when i first mix it, and I'd like to know if I can simply roll it out immediately after adding the flour, put it in the pie dish and shape it, then set it aside for an hour in the fridge before using it with the filling. This, instead of letting it rest (and simultaneously harden in the fridge, which always forces me to work with a less pliable pie crust. Is it possible for me to put it in the dish instead directly, then set it aside for an hour to rest in the fridge?

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Last updated: Jan. 6, 2013 4:04 pm
Posted: Jan. 6, 2013 3:18 pm
 
Answered by: manella
Jan. 6, 2013 3:21 pm
Hi,i always put it in the pie plate right away,have never had a problem.Happy baking.
 
Answered by: Laura
Jan. 6, 2013 3:28 pm
The reason for letting the crust rest in the fridge is to get the butter or shortening hard again so that you have a flaky crust. It softens as you mix the dough. If you were to roll it out first when the fat is in a softer state it just mushes the butter into the dough. You want the butter very cold when you make it so that you see flacks of fat in the dough and also cold when you roll it out. Hope this helps. Also, when you take it out of the fridge to roll it out only let it sit at room temp for a minimum amount of time; you want that fat to stay hard. That's what gives you a flaky crust.
Comments:
Sugarnspice
Jan. 6, 2013 3:46 pm
I let the dough rest in the fridge, roll it out and fit in in my pie plate, crimp the edges, then put it *back* in the fridge to rest a bit more....maybe 15 mins. I'd like to let it go longer that second time, but I use a glass pie plate and I don't want it to explode in the hot oven.
 
BornToBake
Jan. 6, 2013 3:54 pm
Okay, I already rolled it out unfortunately and it was a dream to work with. I hope I didn't mash it up too much. Thanks everyone.
 
Sugarnspice
Jan. 6, 2013 4:04 pm
You're welcome :)
 
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