How To Keep Pie Crust From Shrinking

By srumbel

While whipping up 6 batches of my favorite homemade butter pie crust recipe, we did end up having quite a few conversations about pie crusts and how they work and why they so often shrink. And after receiving questions from some of you about the same topic, I thought I’d pop in with a quick list of tips to prevent your pie crusts from shrinking. Because after you go to all of that work to make them homemade, and then shape and crimp and lattice them to look pretty in the pan, who wants them to shrink?!?
from givemesomeoven.com

Ingredients

• 1 1. to to forget to give pie crust time to “rest”
• to 30 the dough: Once you have mixed the dough and shape it into a flat disk, wrap the dough in plastic wrap and place it in the refrigerator to rest until chilled, about 30 minutes.
• 5 rolling out the dough: Once you have rolled out the dough, let it rest for about 5 minutes before draping it into your pie plate.
• 10 to the filling (optional): This is the least important time. But if you have an extra 10 minutes to spare, refrigerate the pie crust once more after adding the filling before you place it in the oven.
• 2 2. 2. Poke holes and use pie weights in the bottom of the crust if pre-baking
• to to weight the crust, though, use a fork to poke holes in the bottom of the crust. This will also keep the bottom from bubbling up. (And don’t worry — the crust will expand to fill the holes while baking.)
• 3 3. 3. Avoid glass pans if possible
• 4 4. 4. Don’t overwork the dough
• 5 5. to Don’t stretch the dough to fit the pie pan
• to of thumb: if you stretch the dough, it will stretch back while baking. So when you roll out the dough, be sure that it is large enough to drape into your pie plate and cover it without stretching.
• 6 6. 6. Leave a little room around the edges
• 7 7. 7. Use low baking temperatures if possible

Preparation

Step 1

read above tips