Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to 1 hour. Chilling the dough allows the gluten to relax and helps prevent shrinkage during baking.
Chapter 3: Using the Soft Pastry
Roll Out the Dough:
After chilling (if applicable), remove the dough from the refrigerator and let it sit at room temperature for a few minutes to soften slightly.
On a lightly floured surface, roll out the dough to your desired thickness using a rolling pin. Use gentle, even pressure to maintain an even thickness.
Shape and Bake:
Use the rolled-out dough to make pies, tarts, turnovers, or any other pastries of your choice.
Follow your specific recipe instructions for baking times and temperatures depending on the pastry you are making.
Storage:
Store any leftover pastry dough tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 3 days. Alternatively, freeze the dough for up to 1 month. Thaw in the refrigerator before using.
Chapter 4: Tips for Success
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