On Jan 2, 9:13*am, Wayne Boatwright >
wrote:
> On Fri 02 Jan 2009 08:54:08a, Goro told us...
>
> > 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-
>
> I am assuming that you're referring to a single baked crust, as this is not
> so prevalent in double-crust pies.
>
> Having said that, a couple of things are important. *Never make any attempt
> to stretch the dough into shape, as it will want to shrink back. *Chill the
> dough in a disk shape prior to rolling out. *Allow the dough to rest in the
> pan before final fitting. *Make sure, again, not to stretch the dough in
> place in the pan. *Make a good edge around the top of the pan pressing
> firmly in place.
>
> HTH

Thanks. my process is :
1. form the dough into a disc
2. Chill in fridge for 20min.
3. Roll out and put on 9" deep dish pie plate
4. trim excess to about 1/2" over hang
5. tuck extra underneath and flute.
6. chill in fridge for 40min
7. put in freezer for 20min.
8. put foil over the top and put in ceramic pie weights
9. put into 375degree preheated oven for 25+ min

I still get that shrinkage where the edge of the crust goes from the
outer edge of the piepan to the inner one.

Of what you said, the one i'm not really doing is really making a good
edge on the top. I'll try that next.

thx
-goro-