So today I made the pate brisee recipe. Since I was in a rush, I didn't chill for 4 hours after mixing the dough. Instead, I mixed the dough, vacuum sealed, chilled 30 min, rolled, chilled 90 min. I figured that might be enough since most pie dough recipes cal for an hour of chilling before rolling and an hour after.
But indeed, as promised in the recipe, the crust shrank when it hit heat. I assume this has something to do with stretched gluten and elasticity, but why doesn't the gluten relax in 90 minutes of resting? And why is it necessary to chill 4 hours before rolling, rather than after?
