Now I refrigerate my pie dough instead of freezing it - saved a birthday cake disaster

I was at my kitchen in Provo last Saturday making a double batch of pie crust for my son's birthday party, and I froze the discs like I always do. But when I tried to roll them out, they crumbled into greasy chunks because the butter got too cold and didn't incorporate right. I had to toss the whole batch and start over with refrigerated dough, which rolled out perfect in 10 minutes. Has anyone else had better luck with fridge vs freezer temp for pastry?

2 comments

2 Comments

max4155d ago

Is it really that serious though? Like, yeah it sucks to waste butter and flour but that's like $3 max. Seems like a pretty easy fix, just let your dough sit out a bit longer next time.

-1

taylor.amy5d ago

But butter's like $5 now where I live, so it adds up.