I have a question about step 2 on the recipe "Spiced Maple Pecan Pie with Star Anise" from merrill. It says:
"On a lightly floured surface, roll out the piecrust to a 12-inch circle. Transfer the crust to a 9-inch pie plate. Fold over any excess dough, then crimp as decoratively as you can manage."
so do you bring the dough back to room temp or roll it out cold?