![]() Tightly wrap disks of pie dough in plastic wrap, and then place into freezer bags or an airtight container. If yours is, leave it on the counter for a few minutes to warm up slightly, and then try rolling it out again. Dough straight from the refrigerator can sometimes take a bit more time to roll out. (I use plastic wrap.) Well-wrapped pie dough lasts in the refrigerator for up to 3 days and in the freezer for 3 months. Wrap pie dough well so that it is airtight. It stands up to various pie fillings - like apple or pumpkin - and isn’t chewy, hard, or heavy. Instead, the crust is made of long, thin layers of dough (see photo). Great pie crust is light enough to flake and doesn’t turn soggy from juicy fillings. To prove it, the photo below is from dough made by hand, not the food processor. The dough made by hand is just as easy to roll out and turns out as flaky. Then, we cut in the remaining flour and added water until the dough came together. It looks more like fresh breadcrumbs than powdery. You are looking for the flour to be moistened by the butter. In our recipe video, we show making this recipe in a food processor and by hand using a pastry cutter. If you prefer to do all this by hand, you can! To make this pie crust by hand, we recommend using a pastry cutter to cut the butter into the flour (they are inexpensive and helpful for other recipes like biscuits and scones). I do this by hand, so I don’t risk overworking the dough.
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