shrinking pie crust
 

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?

shrinking pie crust
 

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

shrinking pie crust
 

"Jake" > wrote in message
ink.net...
> 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?

It's shrinking away from the edge and slumping because the fat is softening
as it cooks. Some people place beans, marbles even small stones on the crust
to hold it in place until firmed up. I don't bother with this but simply
crimp the edge to the rim of the pie pan as I flute the edge. I over-lap the
dough on the edge locking it in place as I make the flutes. This works
because the softened dough can't pull lose and slide down when properly
hooked over the pan edge.
Bob

shrinking pie crust
 

On Wed, 14 Jun 2006 18:50:29 GMT, 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?

You need to "blind bake" the crust before filling. Take a piece of
parchment paper and line the crust with paper. Add raw soy or any
other bean and bake for 15 minutes. Remove the parchment paper and
continue to bake until golden brown.

shrinking pie crust
 

There could be several reasons for the shrinkage you are seeing. (Following
list stolen from "Professional Baking" by Wayne Gisslen) Overworking the
dough, too little shortening, too strong a flour, too much water, stretching
the dough when placing in the pans and not resting the dough long enough.
If you could post the formula and procedure you are using, I may be able to
help find a solution.


LabRat

"Jake" > wrote in message
ink.net...
>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?