Tips while working with pastry dough

 When you desire good results with your tarts, pastries, pies and whatever other other goodies you wish to make, what seems to be an important element that needs to be taken care of is the pastry dough. Pastry dough plays an important role for achieving excellent results. Here I provide you with few tips which may help you attain better results with your pastry dough:

1. To make a better pastry, ts advisable to chill the ingredients that go into making your pastry dough before blending the dough.

2. Never ever knead the pastry dough more than it should be. Just get the kneading done as soon as the ingredients are blended within the pastry dough. Stop right there. The reason for the same is that if you knead the dough more and more, more amount of air gets trapped within the dough resulting in tiring of dough. The air that gets trapped within the dough allows the dough to expand, so over trapping or air means too much for the dough to handle.

3. Its advisable to rest the dough in the refrigerator at least an hour before you start rolling it out. To do this, wrap the dough in a plastic wrap or even a moist cloth, and refrigerate it.