why does piecrust shrink
I'm really frustrated about crust shrinkage. I regularly make a pretty standard pate brisee. After I make the dough, I divide it in half, wrap in plastic and let rest in the refrigerator overnight. The next day, I let it warm up for about 15 minutes, roll it out, and place in my tart pan. Then I refrigerate it for at least an hour, usually more. Despite all this resting time, it still shrinks when I blind-bake it. I thought crust shrinkage was usually related to not letting the dough rest, but it's getting more rest than I do and it still shrinks! Any suggestions for me?