How To Save The Pie Dough You Forgot About

Baking pies, both savory and sweet, actually takes a little prep work if you are shying away from the pre-made Pillsbury dough and planning to make the pie crust from scratch. According to the New York Times Diners Journal blog, while pie dough doesn't need to be left in the refrigerator overnight or for a prolonged period of time, it does indeed need to be chilled before you bake it. Why? The blog explains chilling your dough helps the fats to solidify. This is going to give you the buttery, flaky crust your friends and family will rave about after each delicious bite.

But, what if you are not a planner and decide to make a pie on a whim, or make the pie dough and forget to put it in the fridge? Don't beat yourself up and think you have to forgo your favorite recipe. It happens to the best of us. Sometimes, you just have to roll with it, and Food 52 has a hack that will ensure you can have your pie dough ready in no time to enjoy your favorite apple, blueberry, pecan, or chicken pot pie. In fact, it might be your new go-to trick whenever you have a hankering for the treat.

An ice water bath will do the trick

Food 52 suggests placing your pie dough in a Ziplock bag, closing and sealing it up so there is absolutely no air, and then submerging it in an ice water bath in the fridge. The food site likens this method to flash or quick chilling your favorite wine. Why this method over placing it in the freezer? The site explains that your precious pie dough could become a victim of the dreaded ice crystal. That's right, those buggers can easily form if you opt to put it in the freezer to quickly cool it down.

However, if you want to try the freezer, the New York Times Diners Journal blog shares several tips. First, your pie crust is going to need 30 minutes in the freezer for all the ingredients to solidify. They also advise that you do not roll your dough before putting it into the freezer nor form a ball with it, but rather create a rough disk shape. As Fine Cooking explains, the disk shape helps ensure an "even thickness" when you go to roll out your dough.