Do you let pie crust rest before roll it out?

Yes, it is generally recommended to let pie crust rest before rolling it out. This allows the gluten in the flour to relax, which makes the dough more pliable and less likely to shrink or tear when rolled out. Here's why resting pie crust is important:

1. Gluten Relaxation: When you mix flour with water, the proteins in the flour, called gluten, form a network that gives the dough its structure. When you roll out the dough immediately, the gluten strands are tight and can cause the dough to shrink back or become tough. Resting the dough allows the gluten to relax, making the dough more extensible and easier to roll out without tearing.

2. Improved Texture: Resting the pie crust also helps improve its texture. The dough has time to hydrate evenly, resulting in a more consistent texture throughout. Resting also helps to distribute the fat more evenly, creating a flaky and tender crust.

3. Chilling: Chilling the pie crust before rolling it out is especially important if you are using a recipe that calls for cold butter or shortening. Chilling helps to keep the fat solid, which contributes to the flakiness of the crust. If the butter or shortening is too warm, it can melt and make the dough greasy and difficult to handle.

4. Preventing Cracks: Resting the dough also helps prevent cracks from forming when rolling it out. The gluten strands have time to relax and become more elastic, making the dough less prone to tearing or cracking.

For best results, you should let the pie crust rest in the fridge for at least an hour before rolling it out. If you are in a time crunch, you can chill the dough for a shorter period, but the results may not be as good. When rolling out the dough, handle it gently and avoid overworking it to preserve the flakiness.