What is the significance of using fresh pie dough instead of rerolled scraps for quality?

Using fresh pie dough instead of rerolled scraps is significant mainly because fresh dough ensures better structure. When pie dough is made from scratch and allowed to rest, the gluten in the flour has a chance to relax, which results in a tender and flaky texture after baking. This structure is crucial for maintaining the integrity of the pie, particularly under the weight of filling.

In contrast, rerolled scraps can become tougher due to overworking the gluten, leading to a denser and less desirable texture. The process of rerolling also can incorporate more flour, which can further alter the balance of fats and dry ingredients, negatively impacting both the flavor and structure of the final crust. Therefore, starting with fresh dough is essential for achieving the optimal flaky and tender qualities that are highly valued in a well-made pie.