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?
Crunchy, herby breading on the outside; gooey, molten cheese on the inside
Mozz Sticks, Sans Recipe
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