On Jan 2, 12:16*pm, Gloria P > wrote:
> 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

Thanks. i tried not to, but maybe i have been overworkign the dough.
I'll pay extra close attention to it the next time.

btw, have you seen the Cooks Illustrated recommendation to use cold
water + vodka as it supposedly inhibits the gluten?

http://www.cooksillustrated.com/reci...sp?docid=11572

"Vodka is essential to the texture of the crust and imparts no flavor—
do not substitute. This dough will be moister and more supple than
most standard pie doughs and will require more flour to roll out (up
to 1/4 cup)."

thx
-goro-