Resting

Time is a pie pastry’s good friend during the entire process, and most of that time is used for resting the dough, wrapped and, in most cases, refrigerated. It is critically important to let the dough rest for a minimum of an hour before rolling it. It is less about rechilling the butter as it is about letting those protein strands, the glutens, relax. Every time you work dough, whether mixing it or rolling it, you should give it time to rest. That little bit of time will save you much frustration down the road, since this simple step is a necessary contribution to a pie crust that is tender and flaky and does not shrink as it bakes.