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My sister's 'cold butter' rule sounded dumb, but she was right
My sister told me to chill my pie dough for 45 minutes before rolling, and I thought it was overkill since I was already using cold butter. I skipped it once last Saturday and the crust tore into five pieces, butter melted everywhere. Next day I followed her exact timing and the dough rolled out clean in one sheet. Has anyone else ignored a simple instruction and then paid for it with a ruined bake, or was it just my stubborness?
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