Whether or not you should chill pie crust dough before rolling it out is a debated topic among bakers. There are good arguments on both sides, so it often comes down to personal preference. Here we’ll explore the pros and cons so you can decide if chilling pie dough works for your baking style.
The case for chilling pie dough
There are a few key benefits to chilling pie dough before rolling:
- It firms up the dough, making it easier to handle and roll out.
- It prevents the dough from sticking and tearing as you roll.
- It allows the ingredients to fully hydrate.
- It allows the glutens to relax, which can create a flakier crust.
Here’s a closer look at each of these advantages:
Firms up the dough
Chilling pie dough lets the fats re-solidify, which helps give structure to the dough. Warm, freshly mixed dough can be quite soft and sticky. Popping it in the fridge lets it firm up, making it much easier to roll and transfer into the pie plate without things getting messy.
Prevents sticking and tearing
Rolling out a warm pie dough can cause it to stick to the counter and rolling pin. Chilled dough is less sticky, helping prevent frustration and overworking the dough as you roll. The firmer dough also resists tearing better.
Allows ingredients to hydrate
Most pie dough recipes call for mixing solid fats like butter or shortening with liquid ingredients like water or eggs. Chilling gives time for these ingredients to fully incorporate and hydrate. Well-hydrated dough rolls more smoothly.
Allows glutens to relax
Kneading and rolling pie dough develops glutens, which can make the crust tough. Chilling relaxes the glutens so the dough remains tender and flaky in the finished crust. Less kneading is required with chilled dough.
The case against chilling pie dough
Chilling pie dough does have some drawbacks:
- It takes time – you need to factor in chilling time.
- Warm dough rolls faster with less pressure.
- It can dry out the dough.
- It makes dough harder to patch together.
Takes time
The obvious downside to chilling pie dough is it’s not an instant process. Most recipes call for chilling the dough for at least 1 hour, and sometimes overnight. Planning ahead is required.
Warm dough rolls faster
Warm pie dough is very malleable and can be rolled and shaped with minimal effort. Cold dough requires some muscle work to roll out. You may need to let chilled dough warm slightly before rolling.
Can dry out the dough
The fridge removes moisture from exposed areas of the dough. Plastic wrap can minimize drying but it’s ideal to use chilled dough soon after removing from the fridge.
Harder to patch together
Warm dough is very easy to press together when patching cracks or adding trimmings back to the main disc. Chilled dough tends to crack more rather than seamlessly blend together.
Tips for chilling pie dough
If you opt to chill your pie dough, here are some tips:
- Chill the dough for at least 1 hour, or overnight for maximum benefits.
- Wrap tightly in plastic wrap before chilling to prevent drying.
- Chill dough discs whole rather than rolling first – it’s easier to roll chilled dough from a single disc.
- Let chilled dough sit at room temperature briefly before rolling if too firm.
- Avoid overworking the dough as you roll – chill between rolls if needed.
How long can pie dough be chilled?
Properly wrapped pie dough can be chilled in the fridge for 2-3 days. For longer storage, you can freeze pie dough for 3-6 months. Thaw frozen dough overnight in the fridge before using.
Here are some guidelines for chill times:
| Chill time | Results |
|---|---|
| 1 hour | Firms up dough enough for easier rolling |
| 2-3 hours | Dough firms up considerably for easiest rolling |
| Overnight | Dough firms fully for very easy, non-sticky rolling |
| 2-3 days | Maximum firmness and flakiness |
Should you chill gluten-free or nut flour crusts?
Gluten-free and nut flour pie crusts generally should not be chilled before rolling. These doughs firm up without chilling due to the lack of gluten. Chilling can make them too firm to roll out properly.
Should you chill vegan pie crusts?
It depends! Some vegan crusts made with solid fats like coconut oil benefit from chilling like regular pie dough. But other vegan doughs made with soft fats like olive oil should not be chilled or the fats will get too firm.
Conclusion
Chilling pie dough before rolling has some advantages, but it’s not strictly necessary. Here are some final tips on deciding if you should chill:
- Try chilling if you’re new to pie-making – it makes the dough easier to handle.
- For super flaky pies, chill overnight to relax the glutens.
- If short on time, you can roll pie dough immediately after mixing.
- Avoid chilling gluten-free, nut, or oil-based vegan doughs.
- Let chilled dough warm slightly before rolling if too firm.
Experiment with chilled vs. unchilled dough to find your preference. Pie making is personal so don’t be afraid to go against the norm if a technique doesn’t work for you!