Chilling Pastry Dough

For puff pastry, chilling the dough in between “turns” (see Rolling and folding) is critical. Chilling is also important for pie pastry. In effect, the gluten and fat in the dough are separated, ensuring a light texture when baked. Cold also helps to “relax” the gluten and set the fat, making the dough firmer, more manageable and less likely to shrink. It must be wrapped tightly in plastic wrap or wax paper (otherwise the edges may dry and crack when it is rolled) and chilled for at least 30 minutes. By working on a marble slab and using chilled ingredients and utensils from the start, the process should be trouble-free.