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-



Don't overwork the dough. There's no need to knead it and form
more gluten bonds. You want flaky, not stretchy. You're not making bread.

Roll it out larger than you need, place it in the pan and DON'T
stretch it when fitting it into the pan. Stretching will cause it to
shrink when it's baked.

The old advice which says "don't overwork the dough" is still spot-on.

gloria p