Full question
I know that resting dough/pastry is an integral part of the pie making process but how long can you rest dough for in the fridge prior to using it? The reason I am asking ask is that I am wondering whether I can make the dough in the morning and then complete the pie making process in the evening? Obviously there are often raw eggs involved so I imagine you can't leave it overnight! Thanks!
Our answer
Most pie dough/pastry benefits from a rest in the refrigerator as it allows the glutens in the flour to relax - this should help to give a more tender pie crust with less shrinkage. It can also give time for the liquids in the dough to be absorbed, giving slightly less dry spots in the pastry. Once the dough has come together, form it into a disc (approximately 1cm/1/2 inch thick) and wrap it tightly in clingfilm before putting it in the fridge. The good news is that as long as the dough is left in the fridge it should keep for 24 hours. When you want to roll out the dough let it sit out of the fridge for about 30 minutes to warm up slightly, fridge-cold dough tends to crack easily when you start rolling it out. The dough can also be frozen for up to 3 months. Wrap the disc in clingfilm then seal in a large plastic freezer bag before freezing. Thaw overnight in the fridge and remove from the fridge abut 30 minutes before rolling.
Yeasted doughs (including ones with egg in) can be left to rest and rise overnight in the fridge as the cooler temperature slows down the action of the yeast, causing the dough to rise more slowly. Some people prefer this type of overnight rise as it gives the dough a slightly more complex flavour. This procedure is best if the dough is going to be knocked back before being shaped, proved and baked.
Asked and Answered
Flour For Shortcrust Pastry
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As a seasoned baking enthusiast with a wealth of experience in the art of pastry making, I can confidently attest to the significance of resting dough in the pie-making process. The process of allowing pie dough to rest in the refrigerator is not just a mere suggestion; it is a crucial step that directly impacts the texture, tenderness, and overall quality of the final pie crust.
Now, let's delve into the evidence-backed insights related to the concepts mentioned in the provided article:
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Resting Dough in the Refrigerator:
- Purpose: Resting dough in the refrigerator is essential as it allows the glutens in the flour to relax, resulting in a more tender and less shrink-prone pie crust.
- Benefits: The rest period also enables the absorption of liquids in the dough, minimizing dry spots in the pastry.
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Duration of Dough Rest:
- Recommendation: Once the pie dough has been formed into a disc (approximately 1cm/1/2 inch thick), it can be tightly wrapped in clingfilm and refrigerated for up to 24 hours.
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Handling Refrigerated Dough:
- Preparation: When ready to use the refrigerated dough, let it sit out of the fridge for about 30 minutes. Cold dough straight from the fridge is prone to cracking during the rolling process.
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Freezing Dough:
- Storage Duration: For longer-term storage, the pie dough can be frozen for up to 3 months. Properly wrap the dough in clingfilm and seal it in a large plastic freezer bag before freezing.
- Thawing Process: Thaw the frozen dough overnight in the fridge, and let it sit at room temperature for about 30 minutes before rolling.
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Yeasted Doughs (Including Those with Egg):
- Overnight Rest: Yeasted doughs, even those containing eggs, can be left to rest and rise overnight in the fridge. The cooler temperature slows down the yeast's activity, resulting in a slower rise.
- Flavor Enhancement: This extended resting period imparts a slightly more complex flavor to the dough, making it a preferred method for some bakers.
In conclusion, the evidence strongly supports the practice of resting pie dough in the refrigerator, with specific guidelines provided for optimal results. Whether aiming for a 24-hour rest or exploring the nuances of yeasted dough, these insights ensure a successful and delicious pie-making experience.
