The Mistake Martha Stewart Warns Us Not To Make When Chilling Pie Crust – Exclusive

Martha Stewart explains further that “the easiest thing to do is put it on a piece of plastic wrap, cover it, and roll it a little bit flat into a round with a rolling pin.” From there, the dough gets chilled. Following these simple directions is slightly unconventional but leads to a pie dough that is easier to work with once it is time to roll it out. 

As though dough chills, the butter resolidifies and becomes rigid. (If too cold, it will start crumbling and if not cool enough, it could get sticky.) The basic idea of rolling an already flat round versus a compact ball makes it hard to imagine why literature commonly tells cooks to use a ball. Once the dough is chilled, simply roll it out from the flat round and transfer it to the baking dish. Not only is this a simple strategy, but it is effective and “very easy and very tasty.”

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