Storing Pie Dough
The secret to a flaky crust often begins before the rolling pin ever touches the counter. Proper storage gives the flour time to hydrate fully and keeps the fat cold, which are the two pillars of a good pastry.
Consistency is key
Always chill the dough until it is firm but not brittle before trying to roll it out. If it has been frozen, move it to the refrigerator the night before to thaw slowly.
- plastic wrap
- heavy-duty freezer bags
The Disk Method
Forming your dough into a flat, smooth disk rather than a ball ensures it chills evenly and rolls out without cracking.
The method.
Divide and shape
Gently gather the dough into a ball and press it into a disk about one inch thick. Using the heel of your hand to smooth the edges helps prevent cracks.
Seal tightly
Wrap the disk in two layers of plastic wrap. Press the plastic against the surface to remove as much air as possible.
Add a secondary barrier
Place the wrapped disk into a freezer bag and press out the excess air before sealing. This prevents the dough from picking up aromas from other items in your freezer.
Chill or freeze
For short-term, place on a flat surface in the back of the fridge. For long-term, lay it flat in the freezer so it doesn't get misshapen.
When it doesn't go to plan.
Label your dough with the date and the type of pastry, especially if you have multiple versions in the freezer.
If your dough seems too hard to roll straight from the fridge, let it sit on the counter for ten minutes before using your pin.
Avoid using the door of the fridge for storage; the temperature fluctuations will soften the butter too much.
The ones that keep coming up.
Can I refreeze dough that has already thawed?
It is not recommended. Each time you thaw and refreeze, the butter softens and incorporates into the flour, which will lead to a tough crust rather than a flaky one.
Why did my dough turn gray in the freezer?
Graying is a sign of freezer burn caused by air exposure. Ensure your plastic wrap is flush against the dough surface next time.