Tip Of The Month

TIP OF THE MONTH!

courtesy of King Arthur Flour

“Roll your crust out immediately after you finish mixing your ingredients and chill the shaped crust, covered, right in the pie plate for 20 minutes to an hour before you fill and bake it. (You can also freeze pie crusts at this point so you always have one on hand.) Chilling the shaped crust before baking relaxes the gluten and minimizes shrinkage during baking. You can even chill a filled pie for 10 or 15 minutes, just enough to relax the gluten, which helps keep the crust from shrinking or pulling out of shape as it bakes."