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Sometimes I don't have time to cool the mixture before adding to my pastry but I can't see a major difference in outcome - the pastry does seem to be a bit more soggy when the mixture is not cooled first.

I'd love to know the specific reasoning behind it.

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As you said, the pastry becomes soggy. – BaffledCook Jul 16 '11 at 13:36

You may already know that pastry making requires everything to be cold - the fat, the water, your hands, the board, everything. This is to prevent the fat from melting into the flour prematurely, which results in cardboard-like pastry. When the fat remains cool until cooking, it melts into layers in the pastry as it cooks, making it nice and flaky.

If you put hot filling into your pastry case, you will melt some of the fat prematurely and so the pastry won't be as good as would be if you let it cool.

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I +1 but note that if you cook your pastry blind first (without filling) you can then fill immediately with hot filling. – Rincewind42 Jul 16 '11 at 14:38
Great, thanks :) – deanna Jul 17 '11 at 0:51

I don't cool it at all.

I work fast, have everything ready, roll my pastry out, fill it and into the oven. No issues at all.

I blind bake the pastry if I am cooking a custard based product. But for the most part, I keep everything as hot as I can. I fill it, egg wash, and into the oven. I also ensure the baking sheets are hot as well.

Pastry turns out excellent.

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