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

3 Comments

nguyen.dylan2mo ago

So the chilling was the real key then?

joseph_murray82mo ago

Actually, it was more about the timing (and the chill helped).

derek_brown281mo ago

Wait, didn't a buddy try skipping the chill and it turned out totally flat?