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Hot take: That bowl of pie dough I left in the fridge for 5 days taught me to stop trusting recipes over my own eyes
I made a double batch of pie dough last Friday for a family dinner in Salem, wrapped it tight in plastic and forgot about the second disc until Wednesday. When I pulled it out, the edges had gone gray and slick, and it smelled faintly like the inside of a beer cooler. I rolled it anyway because I hate wasting butter, and the crust came out tough as a shoe sole. Turns out dough that old develops way more gluten and the fat starts breaking down, so no amount of ice water saves it. My grandmother always said two days max in the fridge, and I ignored her because some recipe blog said a week was fine. The first pie with fresh dough was flaky and perfect, so the difference was not in my head. If you have dough sitting past 48 hours, just toss it and start over, the butter is cheaper than the embarrassment at the table. Has anyone here ever rescued old dough or is it always a lost cause?
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