Pastry must rest for some time in the refrigerator. This serves two purposes: first, it allows the butterfat to resolidify, and second, it gives the flour time to completely absorb the liquid. Excessive handling at this stage can develop gluten, resulting in a tough crust. I probably managed that.
Pastry must rest for some time in the refrigerator. This serves two purposes: first, it allows the butterfat to resolidify, and second, it gives the flour time to completely absorb the liquid. Excessive handling at this stage can develop gluten, resulting in a tough crust. I probably managed that.
