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?
Diana B is a trusted home cook.asked over 3 years ago
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
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 our kitchen and home shop.