Should shortcrust pastry dough be rested before shaping?

Question

Learn why resting shortcrust dough improves rolling, structure, and baking quality.

Answer 1

Yes, shortcrust pastry dough should be rested in the refrigerator for at least 30 minutes, and preferably longer, before shaping. This allows the gluten to relax and the fat to firm up, resulting in a more tender and less shrunken pastry.

Detailed Explanation:

Resting shortcrust pastry dough is a crucial step in achieving a flaky and tender result. When you mix flour and water, gluten develops. Gluten is a protein that provides elasticity and structure to dough. However, too much gluten development in shortcrust pastry leads to a tough and chewy crust, which is undesirable.

The resting period allows the gluten strands to relax. This relaxation makes the dough easier to handle and prevents it from shrinking excessively during baking. Furthermore, chilling the dough allows the fat (usually butter or shortening) to solidify. Solid fat creates layers in the pastry as it melts during baking, resulting in a flaky texture. If the fat is too soft, it will blend with the flour, leading to a dense and less flaky crust.

To rest the dough, wrap it tightly in plastic wrap or place it in an airtight container. Refrigerate for at least 30 minutes, but longer resting periods (even overnight) are beneficial. If resting overnight, allow the dough to sit at room temperature for a few minutes before rolling to make it more pliable.

Pro Tip:

If your kitchen is warm, consider chilling your rolling pin and work surface before rolling out the pastry. This helps keep the fat in the dough cold and prevents it from becoming sticky and difficult to work with.