Pie crust sometimes shrinks in the pan for a number of reasons, but the most common causes are over-working the dough and/or not letting it rest before baking. Try folding the dough over onto itself a few times to incorporate the butter and the liquid rather than kneading or mixing vigorously. (We provide a step-by-step demonstration of this process in this article on our blog: Flaky, tender pie crust.) It's also important to let the pie crust chill in the fridge for about a half hour (at minimum) before baking. This allows the gluten to relax, which will prevent it from shrinking in the oven. Check out more tips like this in our full guide to blind baking a pie crust perfectly. Don't overwork, chill the dough, and be sure to use a high-quality flour like King Arthur All-Purpose so it'll be sure to hold its shape. Good luck and happy baking! Kye@KAF

• Reply