IT'S EASIEST, FASTEST, BEST WEEK! (WAIT, LITERALLY?) READ MORE »
🔕 🔔
Loading…

My Basket ()

All questions

Help! Rock Hard Pastry Dough

Help! Last night i made the dough for the asparagus tart recipe found here (http://food52.com/blog...) wrapped it in plastic wrap and put it in the fridge. This morning it's rock hard. Can I do anything to save it?

asked by chicagoem over 3 years ago
5 answers 15602 views
8425a5f0 773c 4ccd b24e 9e75b44477a8  monita photo
Monita

Monita is a Recipe Tester for Food52

added over 3 years ago

Have you let it sit out for a while to see if it softens up? If you've done that and it still is not pliable, I would just start over if you have the ingredients. Make the dough; refrigerate for 1 hour and you're good to go

3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake
hardlikearmour

hardlikearmour is a trusted home cook.

added over 3 years ago

I suspect it will soften as it warms, too. Just leave it on the counter and check it periodically.

2b00435b fe24 44bb afe2 ad3364f28f79  1390710 10151917400148928 1193325941 n 1
added over 3 years ago

All that has happened is the fats in the dough have hardened in the cold of you fridge. Allow one half hour to pass whilst resting on the counter, in order to soften the dough. Honestly you could just cook it as is though. Hopefully, enough water will not condensate on the dough to turn it soggy while resting.

092efd1a f34b 461d 89b1 f3e76e0ce940  dsc 0028
added over 3 years ago

I've noticed that lots of recipes tell you to chill pastry dough (for half an hour, an hour, overnight, or whatever). But they don't always mention that the dough will become hard as a rock and will need to warm up somewhat before you stand a chance of being able to roll it. As others have said, leave it out on the counter for 15 or 30 minutes. Depending on how warm your kitchen is, it will become pliable again. This is particularly true of butter doughs. Think of what happens to butter when it's cold. Same thing happens to butter doughs.

1097a5b5 1775 4eec a8ea 7421137b65dc  image 2 apples claire sullivan 2
amysarah

amysarah is a trusted home cook.

added over 3 years ago

The way I deal with this is flattening the dough into a fairly thin disc (maybe 1/4 - 1/2 inch thick) and wrapping it in plastic to chill in the fridge, instead of as a ball or other thick blob. Makes for a quicker softening time, and avoids the issue of the inside still being hard, while the outer layer gets too soft and sticky to roll well.