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why does my pillsbury pie crust shrink

3. Choose the Right Pan
Pillsbury refrigerated pie crusts are designed for 8-inch or 9-inch pie pans and 10-inch tart pans, but can be cut into other shapes. A few do s and don t s: Don t roll the crust larger or stretch it in the pan or it may shrink while baking. For the best baking results, use a glass or dull-metal pie pan. Avoid shiny metal or disposable aluminum pans that reflect heat and prevent crusts from browning. Dark pans may cause crusts to brown too much. Avoid pans with holes in the bottom. Greetings from Wichita! PI m back in my hometown this weekend, celebrating the holidays with my family. PAnd we kicked things off yesterday with a mega baking day and madeP four pies. PSo much pie!!! 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. PAnd 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. PBecause 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?!? Not this pie lover.

So without further ado, here are 7 quick tips to keep pie crust from shrinking. PIf you have more of your own, be sure to share them in the comments below! 1. Don t forget to give pie crust time to rest Probably the main reason that pie crusts shrink is because the dough is not given adequate time to rest. PThis resting time allows the gluten to literally relax at critical points in the pie dough process, and will play a big role in preventing shrinking once it is baked. PThere are 3 main times that the pie crust needs to rest: After mixing the dough:P 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. After rolling out the dough:P Once you have rolled out the dough, let it rest for about 5 minutes before draping it into your pie plate. After adding the filling (optional):P This is the least important time. PBut 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. Poke holes and use pie weights in the bottom of the crust if pre-baking When pre-baking (or blind-baking ) a crust before it is filled, it s super important that you literally weight the crust down with pie weights so that it will stay in place and not slip down into the crust.

PI actually don t own any real, so I usually just gently line the pie crust with aluminum foil and then fill it with dried beans, which are a great and inexpensive alternative. Before you weight the crust, though, use a fork to poke holes in the bottom of the crust. PThis will also keep the bottom from bubbling up. P(And don t worry the crust will expand to fill the holes while baking. ) 3. Avoid glass pans if possible Glass pans are much more slippery than their metal or ceramic counterparts. PThey are perfect for graham cracker crusts and other crusts that do not require baking. PBut if possible, I recommend using metal or ceramic pie plates when baking pies with butter pie crusts. 4. Don t overworkPthe dough This is always, always, always a big rule of thumb when making pie crusts. P(Especially if you use a food processor! ) PTry hard to only mix the dough as much as needed to get it to stick together. PIt s ok if there are still a few tiny chunks of butter or fat visible. PYou just want to avoid overworking the dough as this causes it to get overly firm and also shrink. 5. PDon t stretch the dough to fit the pie pan Rule of thumb: if you stretch the dough, it will stretch P back while baking.

PSo 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. Leave a little room around the edges Following #5, I always recommend that people make their pie crustsP slightly larger than you hope that they will look when baked. PAs in, give an extra 1/2-inch of so around the edge of the pie plate so that it has room to shrink very slightly while baking. PYou don t want to make the crust too big. PJust give it a tiny bit of extra wiggle room. 7. PUse low baking temperatures if possible Higher temperatures make the gluten in pie crusts tighten up and shrink a bit. PSo if your recipe requires pre-baking the pie crust, it will shrink less if you bake it low and slow (around 350 degrees F). PBut if you have a recipe that requires high temperatures, I wouldn t worry. PJust apply these other tips and they will help minimize the shrinking. For more tips on pie crusts, be sure to check out my recipe and photo tutorial for and also be sure to check out some of my favorite on the site! What tips to you have for preventing pie crusts from shrinking?

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