How can I prevent a pie crust from shrinking when it's baked without a
filling (pre-baked)?

--

"A wise man can see more from the bottom
of a well than a fool can see from the top of a mountain."
Ken

Ken Ortmann wrote:
How can I prevent a pie crust from shrinking when it's baked without a
filling (pre-baked)?

Do a Google search for the term "baking blind"

Ken Ortmann wrote:

How can I prevent a pie crust from shrinking when it's baked without a
filling (pre-baked)?


There are several ways to prevent this. One is to prick the crust, then
fill it with dried beans, or pie beads, which are made from ceramic.
There is also a chain of beans (google for cooks catalogs) that you can
place at the bottom to keep the crust from puffing up and shrinking.

deepeddygirl wrote:
Ken Ortmann wrote:

How can I prevent a pie crust from shrinking when it's baked without a
filling (pre-baked)?


There are several ways to prevent this. One is to prick the crust, then
fill it with dried beans, or pie beads, which are made from ceramic.
There is also a chain of beans (google for cooks catalogs) that you can
place at the bottom to keep the crust from puffing up and shrinking.

The problem can start sooner than that. When putting the dough into the
plate, it can't be stretched or it will shrink. It's difficult to
explain, but easy to deal with.

Drape the dough over the plate and lift the edges to lower the center
into the plate rather than pressing it down. Press (very gently) the
dough out from the center while lifting the edges and feeding in however
much dough is needed to make it fit. When you get to the bottom of the
slope, lift the edges and very gently push the dough down into the
plate, rather than stretching it out from the center. Do that all the
way around. Trim and decorate to suit yourself.

Pastorio