The gluten strands in pie dough is given enough time to relax when chilled. Apart from chilling the ingredients and the dough after mixing, it’s important to also chill at intervals when rolling.
Chilling hardens the fat in the dough and helps the crust maintain its structure while it bakes. Chilling at intervals when rolling prevents tough crust. It will also prevent them from shrinking while baking
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I am Apeh Sussan, a professionally trained cake artist, pastry chef, small chops specialist, cookier, and dessert maker.
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