Recipes of­ten call for pas­try to ‘rest’. Why? I’m of­ten in a hurry; what would hap­pen if I skipped this step?

Friday - - Leisure -

Like you, I am quite im­pa­tient, which could prob­a­bly be why I’m not a pas­try chef.

The rea­son we have to wait for pas­try to rest is be­cause pas­try is like bread, and we need to let the glutens in the mix­ture re­lax.

If you skipped this step, the pas­try would come out tight, would shrink when cooked and ba­si­cally would lose a lot from its flavour pro­file. What you’d end up with, for ex­am­ple, is a pie shell that’s un­even in ap­pear­ance and soggy. Not ap­petis­ing at all. So rest­ing is a vi­tal step in mak­ing a de­li­cious pie. Here’s what you should do:

Let the pas­try rest for 5 min­utes af­ter you roll it out on your work sur­face and be­fore you place it in your pie tin. Af­ter you place the pas­try in the tin, re­frig­er­ate it for 15 min­utes be­fore bak­ing.

Th­ese 20 min­utes will give the gluten in the pas­try enough time to re­lax and en­sure your crust does not shrink dur­ing bak­ing.

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