Tried chilling my pie dough for 2 hours instead of 30 minutes - huge difference in flakiness

I always rushed my pie dough before, just fridge time while I prepped filling. This weekend I let it sit in the fridge for a full 2 hours before rolling and the layers came out so much better, no shrinking in the pan. Anyone else notice a big change with longer chill times?

2 comments

2 Comments

uma_patel1911d agoMost Upvoted

Saw a baker on YouTube say the extra chill time relaxes the gluten better, made a big difference when I tried it too.

uma89611d ago

Heard a tip like that too @uma_patel19, really works for flaky crusts.