Baking & Pastry > Pies & Tarts > Shortcrust Pastry > Pre-Baking Pie Crust

Foolproof Blind Baking: Preventing Shrinkage

A detailed guide to blind baking your pie crust without any shrinkage. Learn the secrets to a perfect, stable crust every time.

Prep Time
20 minutes
Cook Time
18-25 minutes
Servings
1 pie crust

The Shrinkage Problem

Pie crust shrinkage is a common frustration. It happens when the gluten in the dough contracts during baking, pulling the crust down the sides of the dish. This guide focuses on preventing this issue.

Tip 1: The Right Dough

Start with a good shortcrust pastry recipe that uses cold butter and ice water. This helps prevent gluten development and keeps the dough tender.

Tip 2: Gentle Handling

Handle the dough as little as possible. Overworking the dough develops gluten, leading to shrinkage. Use a light touch when rolling and transferring the crust to the pie dish.

Tip 3: Thorough Chilling

Chill the dough multiple times: after mixing, after rolling, and especially after placing it in the pie dish. At least 30 minutes in the fridge or 15 minutes in the freezer after it's in the pie dish is crucial.

Tip 4: Proper Docking

Dock the crust thoroughly with a fork. This allows steam to escape and prevents the crust from puffing up unevenly, which can lead to shrinkage.

Tip 5: Using Baking Weights Correctly

Ensure the baking weights are evenly distributed and cover the entire surface of the crust. This provides consistent pressure and prevents the sides from collapsing. Use enough weight!

Tip 6: Oven Temperature

Bake at a consistent oven temperature. A sudden temperature change can cause the crust to shrink. A slightly higher temperature (375°F or 190°C) can help set the crust quickly.

Tip 7: Partial vs. Full Blind Bake

Depending on your filling, you may only need to partially blind bake the crust. This means baking it with weights for a shorter time, then removing the weights and baking for a few more minutes until lightly golden. A full blind bake is required for no-bake fillings.

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FAQ

  • My crust is still shrinking, even with these tips!

    Make sure your oven is properly calibrated. An inaccurate oven temperature can significantly impact the outcome. Also, double-check that you're using enough baking weights.
  • Can I reuse my baking weights?

    Yes! Dried beans and rice can be reused multiple times as baking weights. Just let them cool completely before storing them in an airtight container.
  • Is it okay if the edges of the crust are slightly browned before the bottom?

    Yes, that's perfectly fine. You can use pie shields or strips of aluminum foil to protect the edges from over-browning.