FAQs
The main reason pie crusts shrink is because the dough has not been given enough time to rest. The resting time allows the gluten to literally “relax” at critical points in the pie-dough process.
How do you stop pastry from shrinking? ›
How to Keep Pie Crust From Shrinking
- Avoid overworking the dough. ...
- Add water to the dough. ...
- Prick holes in the crust. ...
- Use pie weights. ...
- Use a metal or ceramic pe plate. ...
- Bake at the correct oven temperature. ...
- Freeze the pie crust. ...
- Make the crust edges thicker.
How do you let pastry dough set to prevent shrinkage? ›
- Chilling your wrapped disk of pastry for 30 minutes before rolling it out is key to keeping it shrink-free. 2) Let the pastry rest and chill before rolling it out. ...
- Gently settling a generously sized crust into its pan — no stretching to fit, please! ...
- "Do I really have to let it chill again?" Yes, you do.
What is a possible cause of the pastry shrunk when baking your pie? ›
The main reason pie crusts shrink is because the dough has not been given enough time to rest. The resting time allows the gluten to literally “relax” at critical points in the pie-dough process.
How do you keep pastry flat? ›
Line the base and sides of an uncooked pastry case with non-stick baking paper. Fill with rice, dried beans, or metal or ceramic baking weights. (This stops the pastry base rising during cooking.) Place on a baking tray and cook in an oven preheated to 220C for 8-10 minutes.
Why does my pastry shrink on the sides? ›
Shortcrust pastry (pie crust) shrinks when baked as the glutens in the flour tend to contract in the heat of the oven. These glutens are protiens in the flour which form into strands when the flour is mixed with liquid.
Why add cold water to pastry dough? ›
Chilled butter and ice-cold water will help keep the dough flaky. When the crust is baked, pockets of butter release steam, creating flaky layers.
How do you keep dough from shrinking back? ›
Bring your dough to room temperature.
Before you begin stretching, warm up your cold dough for at least 30 minutes at room temperature. Gluten, the protein that makes pizza dough chewy, is tighter in cold conditions like the fridge, which is why cold pizza dough will stretch out and snap back just like a rubber band.
What happens if you add too much water to pastry? ›
Richard's solution: The trouble with pastry is that you need to be accurate; too much water and you're left with shrunken, tough pastry, too little and it stays dry and crumbly. When adding the water to the butter and flour, use very cold water and add it a tablespoonful at a time.
At what temperature should you bake a pie crust? ›
Most instructions will have you defrost the crust, prick the bottom of the crust all over with the tines of a fork, and bake at 375°F to 450°F for 10 to 12 minutes.
How to Prevent a Soggy Bottom Pie Crust
- Blind Bake the Crust.
- Choose the Right Rack in the Oven.
- Brush the Bottom with Corn Syrup or Egg White.
- Put the Pie on a Hot Cookie Sheet.
- Make a Thicker Crust.
- Add a Layer.
- Consider a Metal Pie Pan.
What happens if you add too much flour to pie crust? ›
Adding more flour is always an option, but add too much flour and your dough will end up like a cracker—not a pie crust. Remember: The more you mix your pie dough, the tougher it becomes. To keep the mixing to a minimum, try rolling out your dough between two pieces of parchment paper.
Do you trim pastry when hot or cold? ›
Trimming the edge of the flan after cooking gives you a neater edge with less shrinkage.
Why is my croissant dough shrinking? ›
First of all it seems your flour absorbs less moisture than the type 55 flour we are using and you need to make adjustments by using a little less moisture next time. My dough resists and shrinks back when I try to roll it out.
How to fix shrinking dough? ›
Rest again as needed.
If your dough slowly shrinks a little bit, that is totally normal, but if it snaps back quickly, rest the dough for 15 to 20 minutes under a clean kitchen towel and start with step 3 again, repeating the process until the dough holds it shape.
What causes puff pastry to shrink during baking? ›
Adding too much water in the initial stage when you mix it with the butter and flour can mean that as the water evaporates in the oven, the structure of the pastry tightens up and shrinks, so be patient in the early stages and add the water gradually.
Why did my puff pastry deflate? ›
Troubleshooting Cream Puffs and other Pastries
There's still steam inside, and when you let it all escape before the pastry has cooled your dough might deflate. Boiled the water, butter, and sugar for too long. If there is too little water in your choux, there won't be enough steam to help the puffs inflate.