When flour combines with liquid, proteins in it form elastic strands of gluten. The more you mix, the stronger and stretchier those strands become, causing tough, shrinking pastry. For light, crumbly pastry, handle the dough gently.
When adding liquid (cold water/milk), start with half the amount stated in the recipe, pulsing/stirring in until the mixture starts to clump together (don’t let it form a ball).The more liquid in the pastry, the greater the risk of shrinkage.
Chill it
Shape the pastry into a disc, wrap in cling film, then putin the fridge for at least an hour (this relaxes the glutens in the dough). Once you’ve lined the tin, chill again for at least 1 hour.
Leave a 1cm overhang to allow for shrinkage and curl it over the rim of the tin, pinching it lightly so it grips the edges. Trim after baking using a sharp knife.
Fill it up
When blind baking, line the pastry with baking paper and fill to the brim with baking beans/uncooked rice, which will support the sides of the pastry and help prevent shrinkage.
Get the temperature right
Start shortcrust off at 190°C/170°C fan/gas 5to quickly setthe pastry.If the oven temperatureis too low, the pastry will shrink.
If all else fails…
Make less filling and fill the tart shell to below shrinkage level.
Baking blind (sometimes called pre-baking) is the process of baking a pie crust or other pastry without the filling. Blind baking a pie crust is necessary when it will be filled with an unbaked filling (such as with pudding or cream pies), in which case the crust must be fully baked.
, line the pastry with baking paper and fill to the brim with baking beans/uncooked rice, which will support the sides of the pastry and help prevent shrinkage. Start shortcrust off at 190°C/170°C fan/gas 5 to quickly set the pastry. If the oven temperature is too low, the pastry will shrink.
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.
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.
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.
Introduction: My name is Dan Stracke, I am a homely, gleaming, glamorous, inquisitive, homely, gorgeous, light person who loves writing and wants to share my knowledge and understanding with you.
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