Making pastry

ERICS_MUM

I was taught to do this in 1968 by our cookery teacher during the cheese and onion pie lesson. Apparently when you make pastry it gets stretched and if you use it straight away it shrinks on cooking. Leave it to chill and it contracts, and keeps its shape during cooking.

I've never bothered, a bit of shrinkage adds character & proves it's home made.

lollipopsarah

My lot won't eat short crust so I buy ready made puff stuff.
Mind you they all love nan's fruit pies - go figure!
xx

meritaten

aargh - you cant make fruit pies with 'puff pastry'! lol, sorry but tarts and pies gotta be shortcrust!

boredjellybean

yes I let mine rest for 30min in the fridge or 10-15min in the freezer I also let it rest again once it's rolled out if making a pie crust

fozziebeartoo

I never ever used to rest the pastry, it NEVER shrank and was always perfect!!

The last few years......

It seems to shrink so I HAVE started to rest it.

Go figure.......;)

Personally, I reckon "they" have done something to
the flour :rotfl::rotfl::rotfl:

This_Year

I've always rested mine between making and using it. My cookery teacher always said to and it's become a habit now; I use the resting time to make the filling. And make jam tarts with the remainder.

-taff

I don't bother and it's never shrunk on me.

Gigervamp

Yep, I was taught to rest the pastry to avoid the shrinkage problem.

meritaten

a fairly even split then!

peachyprice

Yes, I rest, both shortcrust and chocolate pastry. I find it makes chocolate pastry less sticky and easier to roll.