Why do short pie bases require chilling before baking?
I understand why the dough should be chilled before forming it into the pie dish/pan, but often I see recipes wanting the formed base covered with wrap and put in the fridge for 20 minutes before blind baking.
Best Answer
The Good Eats episode on pies suggested this too. Alton Brown refrigerated the dough before forming, formed it, then re-refrigerated it.
He explained that taking it out of the fridge to form the base would be enough time for some of the butter in the dough to soften and potentially melt. This would undo all the work put in previously to keep the butter intact within the dough.
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Why do you chill pie crust before baking?
Tip: Chilling hardens the fat in the dough, which will help the crust maintain its structure as it bakes. And the short rest before rolling relaxes the dough's gluten, helping prevent a tough crust.Why do you chill shortcrust pastry?
Chilling pastry: Fat softens as it is incorporated into flour, so pastry needs to be chilled to let the butter firm up and prevent the pastry from becoming greasy. Chilling also relaxes the gluten, slowing continued gluten development that can make pastry tough.Should you chill shortcrust pastry before baking?
It's important to rest and chill your pastry dough for about half an hour before baking: this firms up the fat and lets the strands of gluten relax, both of which will improve the end result. Pat it into a flat shape, wrap in cling film and place in the fridge.Should you chill shortening for pie crust?
No matter which fat you choose, if you're using lard, shortening, or butter, always cut it into small pieces and chill or even freeze it until very cold before you start making on the dough. This chilling step will make the dough easier to handle and help it become nice and flaky when baked.How Can I Stop My Pastry Sinking? | This Morning
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