What do you do to fresh pie dough before you roll it out in order to relax the gluten?

• A. Chill it in the refrigerator
• B. Knead it lightly
• C. Let it sit at room temperature
• D. Dust with flour and roll immediately

Answer: (A)

Chilling the dough in the refrigerator is the best step to relax gluten and keep the fat firm. When dough rests cold, the gluten network settles and becomes less elastic, so it won’t spring back as you roll. The cold fat remains solid, which creates distinct flaky layers as you roll and bake. If you roll the dough while it’s warm or leave it at room temperature, the fat can soften and the gluten can become more prone to over-working, leading to a tougher crust and more shrinkage. Dusting with flour and rolling immediately adds flour to the surface, which can make the dough drier and tougher and hinder rolling as well.