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