Page 56 - Pie Squared
P. 56
roll. Do not let it get warmer or softer than this, and if it does, return it
to the refrigerator for an hour before starting again. Rolling out dough
that is too warm will smear the butter and other fats resulting in no
flake, a tough crust, and a sad pie maker. Rolling out dough that is
too cold? Crumbling edges, cracks and tears, and more frustration.
Give the dough time to come to temperature. Use the time to gather
ingredients for the filling, to heat the oven, get out the glaze or egg
wash. As important as chilling the dough, bringing it to the correct
temperature before rolling it out is equally important.
