Should shortcrust pastry dough be rested before shaping?

Question

Learn why resting shortcrust dough prevents shrinkage and improves texture when baked.

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 crust. 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, preventing them from contracting during baking. This relaxation minimizes shrinkage and distortion of the pastry shape. Furthermore, chilling the dough allows the fat (usually butter or shortening) to solidify. Solid fat creates layers in the dough. During baking, the water in the fat turns to steam, separating these layers and creating the desired flaky texture. If the fat is too soft, it will melt into the flour, resulting in a dense and greasy pastry.

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 (up to several hours or even overnight) are beneficial. If resting overnight, allow the dough to sit at room temperature for a few minutes before rolling to make it easier to handle.

Pro Tip:

If your kitchen is warm, consider chilling your rolling pin and work surface before rolling out the pastry. This helps to keep the fat in the dough cold and prevents it from melting too quickly, which can lead to a tough crust.