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Pro tip: my aunt said 'never refrigerate pie dough more than 2 hours' and now I don't know what to believe
One time i read a comment online where someone said cold butter makes a pie crust tough, then my aunt in Boise told me the opposite last week. I tried both ways on the same day. The cold butter crust was flaky, the room temp one was chewy like a cracker. But the cold butter dough crumbled and i had to patch 3 spots. So which one is right? Does anyone else have a hard rule about pie dough temps or is it all just about how you handle it?
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the_evan16d ago
Did your aunt say why, or just drop that rule?
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