How to Chill Pie Dough at the Absolute Last Minute – Ali Slagle

Thanksgiving is just around the corner. Maybe you’re reading this a few days in advance, the night before, or gulp the morning of. You followed all the proper avenues to get ready for the Thanksgiving feast—you defrosted and brined the turkey; you cut a loaf of sourdough or cornbread into cubes for stuffing and left them out to dry; you even ironed the linens and bought flowers for a centerpiece. But the one thing you forgot? Chilling the pie dough for your pumpkin, pecan, and apple pie. For the best pie, it’s always best to work with very cold dough.

And now it’s the morning of Thanksgiving and you want to bake pies, but the dough is still too warm to roll out. Did you forget to put the pie or cookie dough in the fridge overnight? Did you pull out any hairs yet? Don’t fret, don’t pull your hair! Our beautiful community of smart, savvy home cooks has faced this very conundrum time and time again. And that’s where our hotline comes in. Food52 user and pie prowess CV posted a very simple, very cool (pun intended) trick over on the hotline to help us out:


Read More