Sliding Pie Crust

Here’s what else you might try: when you put the rolled-out dough into the tart or pie pan, rather than trimming to the edges of the pan, leave them overhanging. Add your pie-weights (or beans, rice etc). Par-bake for about 10-13 minutes.

Take it out if the oven, and THEN trim the edges with a sharp paring knife. Finish baking. Your crust won’t shrink for the final bake.

- most common not letting crust rest. Mix into ball, cover and chill let rest in fridge half hr or more.
- roll out to right size and line pie plate, don’t stretch it! use pie weights. Over rolling and over stretching make it shrink/slide when baking
-let rest again! Just while making filling, or another 15-30min in fridge
- then blind bake
- be sure to use proper pie plate with gentle slant to the sides, deep dish and straight side pans can be problematic because of too straight sides