Loading…
13
Finally got my pie crust to stop shrinking after watching a dozen videos get it wrong
I kept seeing people roll the dough out once, then fold it into the pan. That always made mine pull back up the sides. Last weekend, I tried rolling it a bit bigger, letting it chill for 30 minutes in the fridge, then gently pressing it in without stretching. It worked perfectly for a blueberry pie. What's one small tip that fixed a big baking problem for you?
3 comments
Log in to join the discussion
Log In3 Comments
nguyen.dylan7mo ago
So the chilling was the real key then?
8
joseph_murray87mo ago
Actually, it was more about the timing (and the chill helped).
3
derek_brown285mo ago
Wait, didn't a buddy try skipping the chill and it turned out totally flat?
3