What happens if you skip chilling pie dough before rolling it?

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Multiple Choice

What happens if you skip chilling pie dough before rolling it?

Explanation:
Chilling pie dough is essential for texture because cold fat stays in small pockets within the dough. Those pockets melt during baking and create steam, which lifts and separates the dough into flaky layers. If you skip chilling, the fat softens and blends into the flour, and the gluten has more time to develop, resulting in a dough that’s tougher and less flaky. The other outcomes don’t fit this process—pie dough doesn’t rise like bread, chilling doesn’t change saltiness, and skipping chilling doesn’t make the crust lighter and crisper.

Chilling pie dough is essential for texture because cold fat stays in small pockets within the dough. Those pockets melt during baking and create steam, which lifts and separates the dough into flaky layers. If you skip chilling, the fat softens and blends into the flour, and the gluten has more time to develop, resulting in a dough that’s tougher and less flaky. The other outcomes don’t fit this process—pie dough doesn’t rise like bread, chilling doesn’t change saltiness, and skipping chilling doesn’t make the crust lighter and crisper.

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