Okay, so what's the dang secret to prebaking a pie crust so it doesn't dome or slide down the sides?

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shaun-in-to

Well-known member
I've tried so many recipes and this ALWAYS happens. The last one said to freeze the shell for 30 minutes before baking (with pie weights). But as soon as the weights came out, the whole middle domed up (even though it was well pricked with a fork) and pulled the sides down (even though they'd been well crimped above the edge of the dish). It doesn't seem to matter how long I leave the weights in, the same thing happens. What does it take?!

 
Are you pricking the bottom a second time, after you remove the weights? The initial pricking

fills in as the dough cooks. If it still domes up, open the oven and prick it again.

Also, are you cooking it enough before you remove the weights? I bake mine for about 15 minutes at 425*F, until the edge is well set and just starting to brown, then remove the foil and beans and bake only another 5 minutes or so.

I don't think it is necessary to freeze it, but I do think a half-hour rest in the fridge is good so the dough will relax after rolling.

Finally, if the dough is overworked when being made it might be a bit rubbery, like bread dough, and it will contract while baking. You want to mix it only until it barely holds together, so that gluten will not form.

No matter what, there is always some shrinkage. I try to remember to keep out a little bit of raw to to patch any low spots in the rim, especially if the filling is going to be liquid.

Good luck!

 
Shaun, Pat in NoCA gave me some good advice

She was demo-ing with a Pie Expert (I've unfortunately forgotten her name). My crusts were 100% butter and would droop. PE suggested that I refrigerate the dough after mixing it, then refrigerate it again for 15 minutes in the pie shell before baking. If I recall, the idea was that the butter re-firmed, slowing the melting process while baking and giving the gluten time to set up.

What kind of flour are you using? Maybe there isn't enough gluten in it? (edited to note that I have no clue what I'm talking about. Epicurious says you want low gluten flour. What do I know.)

What's your ratio of fat/flour?

 
I cheat. I have a double pan I bought from King Arthur. The inside pan is perforated with big

holes - after you partially bake the shell you take the insert pan out. You can even put the pan on the oven rack upside down.I just looked and they don't have them anymore but I bet someone does.

 
does anyone else find that a crust with all butter shrinks more than one with shortening/butter?

 
Thanks, all, for all the advice. Joe, yes, I always chill the dough after

it's made, but not always after it's fitted into the pan. Depends on what the recipe says, and I've used many different ones. I prick the bottom again after I take the weights out, but only because I have to. Only with a richer pate sucrée-type pastry do I not have to do this. But I have to keep pricking it, and taking it out of the oven and pushing it down, right up to when it starts turning golden. And since recipes never mention this, I assume it's not supposed to be this way. This last one was particularly infuriating because I made sure to make a good sturdy crimp over the rim (sometimes I trim too close).

So I'll try leaving the weights in way longer than what the recipe says. (Times and temps have varied in the past because these are different recipes.)

I have great success with tender, flaky double-crust pies, so I don't think I'm overworking the dough.

 
I do think you need to cook it longer so it sets, before removing the weights. I hope...

that's it, because I'm out of options, LOL.

If it doesn't work we'll have to look at your dough recipe, but if it works for 2-crust pies it shouldn't be the problem.

 
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