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My aunt swore I needed to rest my pie dough overnight, and after 5 tries I think she was dead wrong
She told me that letting the dough sit in the fridge for a full 24 hours would make it flakier. But every single time I tried it, my crust turned out tough and hard to roll out, plus it shrank in the pan. Last weekend I made two apple pies back to back, one with a 2 hour rest and one with her overnight method. The 2 hour one came out perfect and tender, while the overnight one was a mess again. Has anyone else had better luck ignoring that long rest advice?
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maxm6316d ago
That overnight dough thing feels more like a baking myth than real advice, don't overthink it.
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lilyo3015d ago
Oh come on, you're just not DOING it right. That overnight rest is THE key to a truly great crust if you actually know what you're doing. The gluten needs TIME to relax and the flour needs TIME to fully hydrate - 2 hours is NOT enough for that. If your overnight dough came out tough, you probably overworked it before it went in the fridge. I rest mine for at least 12 hours and my crust comes out SO tender it practically melts, plus zero shrinkage because the gluten has completely settled down. Try actually handling the dough LESS next time and see if that overnight method doesn't work way better.
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