What is a practical reason to chill the crust before adding filling?

• A. To harden the fat for flakiness.
• B. To keep filling in place.
• C. To reduce gluten development.
• D. To dry out the dough.

Answer: (B)

Chilling the crust before filling gives you a firm, stable shell that holds the filling in place. When the dough is cold, the fat stays solid and the dough won’t soften or sag as you add and bake the filling. This helps prevent shifting, tearing, or leaking of the filling, so you end up with a neater, steadier pie. While chilling can also contribute to tenderness and flakiness, the practical benefit in this context is the crust’s ability to stay put and support the filling.