how do I keep my pie crusts from shrinking when I bake them?

Answer 1

Since you're crust is shrinking, I'm assuming you're baking a blank shell.

A few things you can do.

1. If you're baking a blank "empty" crust, then you need to add pie weights or use dry beans.

2. For a blank crust, you can also try docking the crust... which means you take a fork and poke holes into the crust.

3. Don't stretch the crust when you're putting into the dish.
Work from the center and lay the crust out.

4. Don't over work the pie dough.

Answer 2

poke air holes in the crust with a fork before cooking all over the bottom and the sides as the crust bake the holes fill in and the air keeps the crust from shrinking

Answer 3

I usually make my pie dough by hand (rather than using a food processor) so that the dough doesn't get overworked. I then form it into a disk, wrap it in plastic and let it rest in the refrigerator for about an hour. After I roll it out and put it into the pan, I sometimes put it into the refrigerator again to rest.

Answer 4

If the crust is shriking, that means you are stretching your rolled cursts to fit the pan. It will draw up under heat.

Try your best not to stretch the dough, but rather place it ino the pie pan. Making sure it's very cold (and firm) also helps tremendously... when dough is soft, it will stretch just from the weight of itself.

Answer 5

This is a result of too much water, too high a protein flour, and or over handling of the pastry.

Line the crusts with dry beans

Answer 6

I bought this neat gaget from Pampered Chef . It is supposed to keep your crust from getting too brown...

I place it on mine a few mins in the beginning of baking and it seems to help with shrinkage.

Answer 7

Line them with wax paper and fill them with uncooked rice or beans. It works well for me all the time.

Answer 8

prick top and sides with a fork