Pie crust question

I’m new here. Hope it’s ok to ask questions right off the bat?
I’m making the Breadtopia sourdough pie crust recipe.
Can someone help me understand why the dough is rolled and folded prior to being refrigerated?
I haven’t as yet. It’s divided, wrapped and chilling like traditional crust.

You can go the traditional route if you want; I’ve had the crust turn out nicely both ways. The pre-rolling and folding is a technique I learned from Stella Parks’ BraveTart and it’s supposed to add more flakey layers.

Ok, thank you. I roll and fold biscuits and get that result but was concerned it would toughen a pie crust.

That’s a valid point. It’s important to be gentle and not overwork the dough.