Jake wrote:

> I have tried several pie crust recipes. Each time I bake the crust for
> a pie shell, it shrinks away from the sides of the pie plate. I poke
> holes in the crust with a fork before baking.
> Any suggestions?

After rolling out the dough, it will naturally contract
somewhat. To minimize shrinkage in the pan, put the
dough back in the fridge for a few minutes after
rolling it. Then load the pan as normal.

Also, when putting it in the pan try not to stretch
it at all.

--
Reg