I can't find anything that specifically addresses this, but I am guessing that it may actually have to do with the possibility that it will lose too much water if stored for long in the fridge for extended periods (one site that I found mentioned that you could freeze it, but if you do you should triple-wrap it, and the only reason I can think of for that to matter would be to avoid losing too much water). Being as it's pie dough, mixing in more water to compensate could end up over-working the flour, and not mixing in more water could result in it doing unfortunate things when you try to roll it out (e.g. "shattering" instead of smooshing, or perhaps attempting to use your rolling implement against you as a weapon of some kind... seriously, the dire way these recipes talk...)
So anyway, my feeling is that unless you are doing some sort of Advanced Pie Technique that requires very tight tolerances on your crust, or you are preparing it for members of the senior echelon of the Pie Snob Brigade, it might need a little tweaking but will probably be fine ^_^
So anyway, my feeling is that unless you are doing some sort of Advanced Pie Technique that requires very tight tolerances on your crust, or you are preparing it for members of the senior echelon of the Pie Snob Brigade, it might need a little tweaking but will probably be fine ^_^
(Edit: fixed vocab failure)
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