Hi-
How come you put the mixed dough into the refrigerator before rolling out? I mean, if the fat is melted isnt it too late at this point?
Ive been rolling it out and directly putting it into the pie pan and baking it.
Also what is a good recommended baking temperature and time for a 9 inch flaky pie crust?
Ive been doing 300F for 30 min. I was just told by someone else to do it at 375 for 10 minutes.
Is the secret to do it hot and fast so as to crisp it, or slower and longer?
Thanks!!