How to Chill Dough Faster

Pie crust dough may be chilled to lengthen shelf life.

So many delightful foods are made from dough, from bread, pretzels, noodles and potstickers to pastries, cookies and pie crust. Doughs for sliced cookies, biscuits and pie crust may be chilled or left at room temperature until baking time arrives. Bars of dough meant to be sliced into cookies, for example, need to be chilled so they will be easier to slice. When you're in a hurry, you can chill dough faster than refrigeration will allow.

Things You'll Need

• Freezer

Instructions

1. Wrap the dough in plastic wrap, taking care to press out air bubbles and seal the wrap well.

2. Place the dough in the freezer for up to 30 minutes, depending on how cold you want it to be.

3. Remove the dough as soon as the desired temperature or firmness is achieved. Slice, roll out or shape, as desired.

Tips & Warnings

• Some types of dough may be chilled in the mixing bowl. Be sure your bowl is freezer-safe, then cover the bowl tightly with plastic wrap before placing it in the freezer.

• Watch the dough to be sure it does not actually freeze. The development of ice crystals may affect the performance of the dough, impacting the texture and/or flavor of the final product.

References

• "Better Homes and Gardens New Cook Book"; Jan Miller; Meredith Books; 2006