Chilling dough
Resting a dough in the refrigerator before shaping or baking, so the fat firms up, the flour hydrates and the gluten relaxes.
- Techniques and preparation methods
Also called: resting dough, refrigerating dough
Chilling does several jobs at once. Firm butter makes pie and pastry dough flaky and keeps cookies from spreading too fast in the oven. Resting time lets flour absorb liquid evenly, and relaxed gluten makes the dough easier to roll and less likely to shrink. Cookie dough chilled overnight also tends to brown more deeply and taste richer.
Most pie doughs need at least an hour. Very cold dough can crack when rolled, so let it sit at room temperature for a few minutes first.
Bake it at VanillaGoods
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