Question about blind baking.

[Behind the Aegis]

The last few times I have blind-baked a pie shell, part of it shrinks down and the filling goes over and under the shell. Is there a way to prevent the sides from shrinking, or at least get them all at the same damn height!

Thanks!

[JustAnotherGen]

1. Pie Weights

Did you use those?

[Behind the Aegis]

3. Yup. I use pie weights.

The shrinkage seems to occur after I remove the weights and put it back in for a few minutes to finish off the bottom.

[Phoenix61]

2. Make a thick edge on the top of the pie plate.

The one time I didn’t do that the crust sank down the sides even though I was using pie weights.

[Behind the Aegis]

4. I will try that.

Like you, I am using the weights (dried beans), but the slippage seems to occur when I put it back in to finish off the bottom.

[tishaLA]

5. I use Stella Parks' method

She says that after you roll out the dough, etc., you refrigerate it for at least 2 hours before starting the blind baking. Many recipes call for blind baking at 400; she recommends 350 instead and use sugar rather than beans or weights to keep the crust from slumping (you can obviously use the toasted sugar in other recipes after that). Also. rather than using parchment paper as the liner before blind baking, use foil

[pansypoo53219]

6. not sure it counts as i use a 5 1/2 in quiche pan. i make thickish edges. 400+ f. poke holes if my

doh is wet enough. i chill it. get it darker than u should i suppose. no soggy bottom. my edges pretty thick. too half assed for rolling. just press it to tart shap. just finished cherry-blueberry tart.