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Some recipes say 30 minutes, but the longer you can let it rest, the better. Get your pastry cold really cold Imagine you were going to put a stick of frozen butter in the oven beside a stick of softened butter. The softened butter would melt quickly and relatively evenly. The frozen butter would melt on the exposed edges first and then gradually melt unevenly at a slower pace. Chilling or even better, freezing your pastry dough provides some stability to its shape in the early stages of cooking while a crust is formed.
Bake at high heat In order for a pastry to keep its shape, it needs structure. Baking at a high heat develops a crust on the outer edges of the pastry, establishing the shape it will maintain while it bakes. You want this shape to establish quickly so baking in a hot oven will help encourage this. Start baking your pastry at F for 10 to 15 minutes. The same goes for pie crusts. While resting the dough for half an hour is fine, one hour is even better.
Once you have your crust placed evenly in your pie plate, place a piece of heavy-duty aluminum foil in the bottom and up the sides covering the dough. Now you can fill it with weights so the pie crust will remain even and not puff up. There are professional pie weights that you can purchase or you can use dried beans, raw rice, or even white sugar. Fill to the edge of the crust. Once you have your crust weighted down, let it chill in the refrigerator for about 30 minutes.
Chilling the dough helps the fat to become more solid which will cut down on the chance for it to shrink. An easy way to keep your crust from shrinking is by using an additional pan. Once your crust is in your desired pie pan, take another pan that is the same size and shape, spray the back of it with non-stick spray and place it right on top of the crust.
Put the two pans in the refrigerator for about 30 minutes. When ready to bake, flip the pans over and place them on a cookie sheet. But just a little bit. Even when you do everything correctly to prevent the crust from shrinking it is going to shrink slightly, so do yourself a favor and make it a little bit wider than you want your final outcome to be.
Just like we needed to let the dough rest before shaping it, you want to let it rest again after shaping it. Letting the gluten strands relax again will reduce the amount of shrinkage you get once the crust hits the oven.
I like to pop the crust in the refrigerator while the oven preheats and as soon as the oven is ready your dough has rested enough to be ready to bake! If you remember from my basic pie crust post , you want a cold dough to go into the oven. The cold pockets of fat in the dough will create the flakiness as the moisture evaporates out.
Once you are ready to bake you want to weigh down the crust to keep it in place. If you are baking the crust with a filling in it, then your filling is obviously your weight. But, if you are blind baking aka, baking the crust without a filling then you need to weigh it down.
Lay a piece of parchment paper in the crust and fill it with dried beans, rice, or pie weights. There you have it. Simple right? I hope you found this beneficial! Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Notify me via e-mail if anyone answers my comment. This site uses Akismet to reduce spam. Learn how your comment data is processed. Thanks so much for such great tips!
There was a time when I used to do a lot of baking but these days not much. However I gave your reference to my daughter who z a regular on your page. Thanks Betty and keep it going.
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