This weekend I made the ChefSteps pie dough. As it was going in the fridge, I remembered reading that the chilling is more so the flour can hydrate than to get the dough cold. And I remembered that Ideas in Food had a post about accelerating this process for cookie dough by vacuum sealing. So I ran half the dough through a full cycle in the chamber sealer, and just wrapped the other half in plastic.
After chilling, the sealed dough was much easier to roll out. Hard to compare textures since one ended up as top crust, one as bottom crust.
Is this something to do or avoid in the future?
