On Sat, 27 Dec 2003 12:50:51 GMT, "Fred" >
wrote:

>I have about 50 years of cooking experience under my belt but I'm new to
>baking. I made up a tart crust dough (actually I made up 3 of them and the
>one I used last night was one of those.) It had been refrigerated for two
>days. I rolled it out and installed it in a standard tart pan. I was
>careful to ensure that I didn't stretch the dough as I filled the pan.
>After baking, the crust had shrunk to the point that there were no sides
>left at all. It was a pancake. I used this same batch of dough last week
>and it worked fine. The only change was a different tart pan (Kaiser.)
>Dough too thick? Pan too slippery? Dough too cold? Any ideas?
>
>Fred
>The Good Gourmet
>http://www.thegoodgourmet.com


Not much pie dough experience here, but I allways stretch out my
pizza dough before going onto the filling etc stage. If the dough
is still "active" it will tend to pull back and I often re-stretch
it a couple of times before it stays where it's supposed to. It will
pull separate a little from the pizza pan edges indicating when it's
ready to come out. My guess is that your dough was a little too
cold.

Harry