The Baker's Hotline

August 22, 2016 at 9:34am

The shrinking crust may also have been due to the amount of rolling and manipulating the crust went through. When the crust is worked, the gluten is activated and therefore causes the crust to tighten and shrink. Be sure you allow the crust to rest in the fridge for at least 30 minutes before baking so the gluten relaxes. This, along with using your favorite kind of butter, should help. Kye@KAF
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