Hi Joyce, if you find rolling out your dough at room temperature easier, then you can chill your crust once it's rolled out and in the pie pan. It doesn't matter quite so much when the crust is rested, as long as there is sufficient time for the gluten to relax after it's worked. Go right to rolling out if that's what works for you, and then chill. We hope that helps! Kye@KAF

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