Bakery in Portland showed me why my pie crusts crack

I stopped by this little bakery called Tabor Bread in Portland last weekend. The baker was rolling out dough and I noticed she let it sit for a full 10 minutes after taking it out of the fridge. I usually rush straight from fridge to rolling pin and end up with cracked edges. Tried her trick on my Sunday apple pie and the crust rolled out smooth as butter first time. Anybody else have a bakery visit that fixed a weird baking problem you had?

2 comments

2 Comments

violagonzalez19d ago

Huh, I actually find colder dough cracks less for me. Different strokes I guess.

betht3219d ago

Oh wait really?? I gotta ask, what kind of dough are you working with? I mostly do sugar cookies and the warmer the dough, the easier it is for me to shape without it falling apart. Maybe it depends on the fat content or something.