Do You Really Need to Chill Your Pie Dough?
by A.A. Newton from Lifehacker on (#5S8XS)
Everyone knows that a chef's kiss-worthy pie crust requires cold butter, which is why most recipes recommend chilling the dough twice: Once after mixing, and again after assembling the pie. The downside is that rolling out cold dough sucks, so you'll have to wait for it to warm up first (or smack it around a little), ...