On Jan 2, 12:36*pm, Goro > wrote:
> 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-- Hide quoted text -
>
> - Show quoted text -

Vinegar does the same thing...