Goro wrote:
> Everytime i make a pie crust, i get a bit of shrinkage. It shrinks
> maybe 1/4 to 1/2 an inch and i'm not sure how to fix it. It's never
> posed a real problem, but it is a bit annoying.
>
> i use a pretty normal crust recipe, i think, using some shortening and
> them the rest butter.
>
> So any suggestions on how to keep the crust from shrinking?
>
> thx
> -goro-


Wayne has pretty much covered it already. When I make pie crust, I mix
it up and then put the ball of dough in a plastic bag in the fridge to
rest for a while. When it's good and cold, I roll it out a little
oversized and press it into the pan, and (this is important) instead of
stretching the dough to fill the corners, I push the sides down to get a
little slack.

If you think you kneaded and handled the dough too much, freeze the
crust before you bake it. That seems to make the gluten relax and be
less tough.

Bob