AIBU to think chilling pastry just makes it harder to handle?

[Mtbdadder]

To think that refrigerating pastry just makes it harder to work with? Why do all these recipes suggest it, I've blindly followed the advice too many times and my pastry remains rubbish!

Any tips or advice appreciated for a frustrated pie maker!

They suggest chilling because it relaxes the gluten strands in it which stops it shrinking so much when you cook it.
Remmeber- pastry doesn’t like being handled too much so if you knead it or handle it too much it will become much more difficult to work with. Just gently roll it out. If you really can’t work with it, roll it out and line your tin, then chill it before adding filling.

If it’s buttery it needs to be chilled or it sticks, the trick is to chill then remove from fridge a couple of minutes before rolling

What form of rubbish does your pastry take?

I read (might have been John Tovey?) that you should chill it but then allow to come back up to room temperature, or near enough, without handling it, before rolling.

I don’t chill mine (ordinary shortcrust pastry, usually made with hard Stork.).
I do rest it before baking though, for around half an hour.

Works well for me.

Cracks and splits too much

That makes sense, takes a fair bit of planning i guess

Thank you! Now I see why it is necessary! I have previously had it sticking so don't want to replace one problem with another..

Yes you need to chill it but not so it's rock hard, then let it come back a bit so that it's workable. Another tip is put it into the fridge as a flat disc, not a ball. Makes rolling it out much easier.

I do mine in the food processor to do the fat and flour then mix the water with a flat blade knife . Tiny amount of hands on to shape it then roll into a disc and chill in cling film. I do have cold hands which helps ( warm heart though)