Why do the sides of my piecrust fall when blind baking? Too much H20?

Hi there, thanks for reaching out! Looks like Happygoin and Ruthann have passed along some helpful tips, but thought we'd also share this video and article, which are all about perfect pie crust (they offer some handy troubleshooting tips, too): https://food52.com/blog/23382-best-pie-crust-tips-how-to-make-perfect-dough. In the meantime, know that baking accidents happen to the best of us—hope your pie was delicious regardless!

You have to have a sharp corner/crease where the floor meets the wall. If the junction is not sharp, the wall will sag to fill the void.

There also needs to be a substantial rest from the time of rolling out and lining the pan to the time it's blind baked -- overnight is best. Using French type 45 flour is a help as well.

Blind bake at relatively high heat -- 400* to 425* on a rack in the top 1/3rd of the oven. The high heat helps set the pastry. Use ceramic baking beads and use plenty - don't be bashful.

Finally, cheap butter is a no-no. Use something with 82%+ butterfat.

In addition to what Ruthann said, make sure you don’t stretch the crust into those corners. It shouldn’t be stretched at all. So make sure when it’s rolled out, it’s big enough without stretching.

Also, I find that, after I put the crust into the pie plate, if I pop the pan into the freezer for about 30 minutes before adding the pie weights and baking, the sides don’t slide down.

make sure to press your piecrust dough into the pie plate firmly around the crease that goes up the side of the pie plate. I am assuming you’re using pie weights and make sure they also go all the way up the sides-hope this helps.