So I made homemade pie crusts for the first time and OH MY GOD they're turned out so well. Flaky and tender and buttery and delicious. (For those who are curious, I used the Foolproof Pie Dough from Serious Eats. It's pretty counter-intuitive but it's flawless. I made 10 crusts and every single one is perfect.)
Anyway, here's my question: for the pumpkin and pecan pies I have to pre-bake the shells. These crusts are shrinking to the extent that they don't reach high enough up the sides of the pie dish to hold the filling. Why is this happening and how can I prevent it? Am I overworking the dough? Do I need to let it rest before I put it in the oven? Am I adding too much flour to my worktable? (which would surprise me as I barely added flour to the process.) And while we're at it, why did it shrink *down* the vertical sides of the pan but *inward* from the sides of the pan?
While Peter no longer works for Food52 he still thinks up ways to make the website better.
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better -- including
recipes, how-tos, and exclusives and great gift ideas from
Provisions, our kitchen and home shop.