Let the Pie Batter Relax Before Baking to Make the Crust Even More Flaky.

There are many tips for making the perfect pie crust at homelike using vodka instead of water – but there is one trick for getting that extra flaky crust you might not use, and that involves literally doing nothing.

As indicated in the tasting chart in the article below, letting the dough rest in the refrigerator for at least half an hour will allow the gluten to relax and the fat hardened, making the treat even more flaky:

As the gluten formed during the kneading process is restored after kneading, the water contained in the dough begins to redistribute, increasing the moisture and increasing the oily mouthfeel. Chilling the dough before baking will also prevent the crust from squeezing too hard in the oven as the gluten has relaxed.

After about 30 minutes chilling, remove the dough and let it soften slightly before rolling, filling and baking as usual.

Why You Need To Give Your Pie A Rest Before Baking | Tasting table

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