On Fri 02 Jan 2009 09:50:48a, zxcvbob told us...

> 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.

Good description, too, Bob.
>
> 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.

I usually do freeze the pastry in the pie pan before baking. Good tip.



--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
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Date: Friday, 01(I)/02(II)/09(MMIX)
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Countdown till Martin Luther King, Jr. Day
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