After pie pastry is rolled out, always rest it in the refrigerator for 20 -30 minutes to let the gluten in the dough relax and prevent pastry shrinking during the baking.. The pastry must be cooked in a hot oven – 425 degrees F (220 C) so the fat melts fast and the gluten seals in the fat to make flaky pastry.
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Publisher: Edith Cody-Rice; Proprietors: Edith Cody-Rice, Brent Eades. Head office: 43 Shepherd Street, Almonte
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