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    You are in: Home / Community Forums / Cooking Q & A / Question:Always- Perfect- Pie- Crust- or- Pastry
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    Question:Always- Perfect- Pie- Crust- or- Pastry

    Chef #1337476
    Fri Jan 18, 2013 9:34 am
    Regular "Line Cook" Poster
    Always Perfect Pie Crust or Pastry

    can this be used right away, or does it have to be refrigerated. instructions say both. also, can you use food processor. i am looking for a curst i can work with. hopefully this will be the one. i seem to have a problem with rolling them out. do you roll out on wax paper, or on counter? maybe that is my problem.
    DrGaellon
    Fri Jan 18, 2013 9:48 am
    Food.com Groupie
    When you click on the "Ask a Question" link, you come to the Q&A Forum, where members of the food.com community will try to answer your question. Most recipe writers do not monitor this forum; if you want to ask the poster directly, click the down-arrow next to his/her name, and choose "Contact This Chef" from the menu which appears.

    You should always refrigerate pie dough before rolling it out. The butter will firm up and it will roll more easily and be less sticky. I have a plastic mat I use for rolling, but you could probably use waxed paper. How ever you do it, you want your surface to be cold. (That's why professional pastry chefs use marble.) I fill a big ziplock bag with ice and water and slide it around on my counter for a few minutes before I start.

    I use the Cook's Illustrated recipe - Foolproof Pie Dough (With Vodka!?) - which replaces some of the water with cold vodka. The alcohol won't activate the gluten, so you can add more liquid (making it easier to roll out) without making it tough (which would happen with more water).
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