This may be because you didn't let the dough rest before baking. Our baking expert says, "Letting the dough rest is key because it allows the gluten to relax so that it doesn't seize up and retract on you later. This is why most pie experts will advise you to not only let your pie dough chill before rolling it out but to let it chill in the fridge for 15 minutes or so before baking, too.
You can't fix a shrunken crust after the fact, but you can definitely camouflage it with some whipped cream and a sprinkle of cinnamon or chocolate shavings. Or just serve the pie already sliced and plated, so your guests can't see how much it shrunk in the pan. No big."
Man, I feel like this year is the year of the shrinking pie! Here's what our recent post says about the matter:
If you pull a pie out of the oven and the crust has shrunk and hunched onto itself, it's a sign that you didn't let it rest before baking. Letting the dough rest is key because it allows the gluten to relax so that it doesn't seize up and retract on you later. This is why most pie experts will advise you to not only let your pie dough chill before rolling it out but to let it chill in the fridge for 15 minutes or so before baking, too.
You can't fix a shrunken crust after the fact, but you can definitely camouflage it with some whipped cream and a sprinkle of cinnamon or chocolate shavings. Or just serve the pie already sliced and plated, so your guests can't see how much it shrunk in the pan. No big.
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You can't fix a shrunken crust after the fact, but you can definitely camouflage it with some whipped cream and a sprinkle of cinnamon or chocolate shavings. Or just serve the pie already sliced and plated, so your guests can't see how much it shrunk in the pan. No big."
If you pull a pie out of the oven and the crust has shrunk and hunched onto itself, it's a sign that you didn't let it rest before baking. Letting the dough rest is key because it allows the gluten to relax so that it doesn't seize up and retract on you later. This is why most pie experts will advise you to not only let your pie dough chill before rolling it out but to let it chill in the fridge for 15 minutes or so before baking, too.
You can't fix a shrunken crust after the fact, but you can definitely camouflage it with some whipped cream and a sprinkle of cinnamon or chocolate shavings. Or just serve the pie already sliced and plated, so your guests can't see how much it shrunk in the pan. No big.
https://food52.com/blog/14789-kitchen-rescue-how-to-fix-10-common-pie-problems#shrinnks