FAQs
Chilling your wrapped disk of pastry for 30 minutes before rolling it out is key to keeping it shrink-free.
How do you stop pastry from shrinking? ›
Chilling your wrapped disk of pastry for 30 minutes before rolling it out is key to keeping it shrink-free.
Which of the following will cause pastry to shrink? ›
Adding too much water in the initial stage when you mix it with the butter and flour can mean that as the water evaporates in the oven, the structure of the pastry tightens up and shrinks, so be patient in the early stages and add the water gradually.
Why does my pastry shrink on the sides? ›
Shortcrust pastry (pie crust) shrinks when baked as the glutens in the flour tend to contract in the heat of the oven. These glutens are protiens in the flour which form into strands when the flour is mixed with liquid.
What happens if you add too much water to pastry? ›
Too much liquid means the crust will not be flaky. You want to use just enough (cold) water to get the dough to hold together. Too much water when making a pie crust or any pastry for that matter, gives you a doughy / bready crust.
How do you keep dough from shrinking? ›
Add extra time for dough to rest
To really allow gluten to relax, you can refrigerate preshaped dough overnight, then stretch and shape the next day. This extended rest not only builds flavor but also ensures you have ready-to-shape dough balls in the fridge at a moment's notice.
How do you keep pastry flat? ›
Line the base and sides of an uncooked pastry case with non-stick baking paper. Fill with rice, dried beans, or metal or ceramic baking weights. (This stops the pastry base rising during cooking.) Place on a baking tray and cook in an oven preheated to 220C for 8-10 minutes.
How do you keep pie crust firm? ›
How to Prevent a Soggy Bottom Pie Crust
- Blind Bake the Crust.
- Choose the Right Rack in the Oven.
- Brush the Bottom with Corn Syrup or Egg White.
- Put the Pie on a Hot Cookie Sheet.
- Make a Thicker Crust.
- Add a Layer.
- Consider a Metal Pie Pan.
What Can You Use Instead of Pie Weights? Instead of pie weights, you can use dried beans or rice, granulated sugar, popcorn kernels or steel ball bearings. If you are not using pie weights, the idea is to mimic what the pie weight does and to make sure that the alternative is oven-safe.
How to stop meringue from shrinking? ›
Always prepare the meringue before preparing the pie filling so it's ready to spread while the filling is still hot. The heat from the filling will "cook" the meringue onto the filling and make it less likely to leak or shrink. Seal the meringue completely to the edge of the pie so it touches the crust.
The best fat for pastry-making
Unless you don't eat dairy, we recommend butter for flavour and texture. You can also try a 50/50 split between butter and lard, which works well for savoury recipes like quiches. Make sure your butter is really cold when you rub it in to the flour.
Why is my croissant dough shrinking? ›
First of all it seems your flour absorbs less moisture than the type 55 flour we are using and you need to make adjustments by using a little less moisture next time. My dough resists and shrinks back when I try to roll it out.
Do you trim pastry when hot or cold? ›
To avoid the sides of a tart from shrinking too low and causing leaks, leave a little extra pastry hanging over the rim of the tin. You can trim it neatly with a sharp knife after it's cooked.
How can pie crust shrinkage be avoided? ›
Line the pie crust with a big piece of parchment paper or aluminum foil, then use pie weights to weigh down the pie crust to keep it from sliding down and shrinking. You can buy pie weights or you use dry beans, uncooked rice, or even pennies.
What is a possible cause of the pastry shrunk when baking your pie? ›
You didn't rest the dough.
In addition to butter and flour, a crucial ingredient in making pie dough is time. Letting the dough rest, both after making it and again after rolling it out, gives the gluten time to relax. The more relaxed the gluten, the less likely it is your crust will shrink.
What is the golden rule of pastry making? ›
The first golden rule of making pastry; keep the ingredients, the bowl and the hands as cool as possible.
Is milk or water better for pastry? ›
Milk brings a softness to the crust, but if you prefer a dough that is harder and crispier then replace the milk with water. If the dough is slightly wet at the end when gathering it into a ball, just sprinkle a little bit of flour on your bench and roll the dough in the flour before kneading the dough.
Can you put too much egg wash on pastry? ›
Don't apply an overly thick layer of egg wash as this can lead to burnt areas and uneven baking. To add a deeper color and even more shine you can apply a double layer. To do this, add the egg wash first right before baking and then once again 10 minutes before your baked goods are done.
Why is my donut dough shrinking? ›
Unless the dough is completely relaxed, it will shrink and become misshapen as it is cut.
How do you keep a pie filling from shrinking? ›
Remember hot temperatures cook the crust and low temperatures cook the filling. So put the pie in a hot oven and drop the temperature after 10 to 15 minutes. 2. To slow down the shrinkage or falling of the filling, let the pie cool down in the oven gradually.
Troubleshooting Cream Puffs and other Pastries
There's still steam inside, and when you let it all escape before the pastry has cooled your dough might deflate. Boiled the water, butter, and sugar for too long. If there is too little water in your choux, there won't be enough steam to help the puffs inflate.
