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Pro tip: my pie crust kept shrinking for 3 months and the fix was a 15 minute chill
I swear I was about to give up on pies completely. Every single time I rolled out the dough and put it in the pan, it would pull back from the edges like it was scared of the tin. I tried heavier pans, I tried more butter, I tried that trick where you freeze the dough first. Nothing worked. This went on from January through March, probably 11 or 12 pies ruined, and my husband started calling it the 'shrinkage situation' every time he walked in the kitchen. Then my neighbor Deb, who has been baking for like 40 years, watched me do it one afternoon and just said 'your dough is too warm, sweetie.' I started chilling the rolled out circle in the fridge for 15 minutes before it touches the pan and it has not shrunk once since. Has anyone else had a crust problem that turned out to be something that simple?
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the_ben12d ago
Honestly most kitchen problems are just temperature, same as most life problems.
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