How to Keep Your Pie Crust From Shrinking

Baker Bettie Ask BB, Baking Science, Baking Techniques, Fundamentals, Pie, Pie Crust 4 Comments

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I am starting a new series today, the Ask BB Series. I’m sure you have noticed that I haven’t exactly been posting as frequently around here. That is mostly because I haven’t exactly had as much free time.

This series will allow me to keep giving you baking tips and tricks to fill in the gaps in between when I actually have to develop a new recipe.

I frequently get questions in the comments here and on my social media sites regarding baking science and/or technique. While I do my best to answer each question, some of them I get often enough that I think the general baking internet world might benefit from the answers too!

Because I’m giving you a beautiful pie recipe later this week, I wanted to address a question today that I have received pretty frequently. Most recently the question came to me on instagram

How do I keep my pie crust from shrinking?

How to Keep Pie Crusts From Shrinking | Baker Bettie

This is a great question! A question I didn’t know the answer to not that long ago. It has taken me baking a lot more pies and getting more comfortable with pie crust to really understand how to prevent this.

My approach to figuring out baking solutions is to really understand what is causing the problem. With pie crust shrinkage the problem mainly lies with gluten and development of gluten and the good news is, the solution is really easy!

So, here are my 6 easy tips for how to keep pie crusts from shrinking! This technique can be used with any baked pie crust, including my favorite recipe for Easy Basic Pie Crust. 

Tip #1- Do not overwork your dough.

Pie crust is meant to be delicate. Think of it as the polar opposite as crusty, chewy bread. You want it to be tender and flaky. What happens when you add liquid to flour and start working it together is the protein strands begin coming together and aligning themselves.

The more your knead or fuss with the dough, the stronger these bonds become. For pie dough, you want to keep these bonds weak. Tight gluten strands are going to lead to a tough chewy crust that will shrink when baked.

Tip #2- Let your dough rest.

Have you ever tried to roll out a pizza dough right after kneading it? Pretty impossible right? The dough snaps back immediately and refuses to become wide enough for your pan. BUT I bet if you were to let that dough rest for 10 minutes before rolling it out it would be infinitely easier.

Resting time between creating your dough and shaping your dough is important here. For a pie crust we want to  roll it out as gently as possible. We don’t want to force it’s shape and try and stretch and pull it to get it to the right size.

After you mix your dough, let it relax for at least 5 minutes before trying to roll it out. I like to form my dough, gently pat it into a disk, then cover it and let it sit in the refrigerator for at least 10 minutes, sometimes more.

The time allows for the gluten strands to relax and will make the dough less elastic when rolling out while the refrigeration keeps the dough cool so we get all of those lovely air pockets from steam when the crust is baked. Start in the middle of the disk and roll out then return to the center to roll in the other direction. Do not go back and forth all across the dough stretching it.

Tip #3- Do not stretch your dough.

How to Keep Pie Crusts From Shrinking | Baker Bettie

You see how much wider that crust is than my pie plate ^ up there. That’s what you’re going for here. You want a good amount of overhang because remember, it has to fill in the bottom and up the sides and you don’t want to stretch it to make it fit!

Roll the dough to about 3″ wider than your pie plate. Then when you transfer it into the plate lift up all the sides and lit it gently fall it. Do not stretch the dough to get it to fit! In my opinion, stretching the dough to make it fit in the plate is the biggest offender for causing a crust to shrink!

How to Keep Pie Crusts From Shrinking | Baker Bettie

See how the dough loosely fits in this plate. It is cozy and relaxed. It isn’t taut and hasn’t been pushed and pulled. This is what you’re looking for folks!

Tip #4- Trim your crust wider than you need.

How to Keep Pie Crusts From Shrinking | Baker Bettie

Ok, so here is the kicker. Your crust is still going to shrink. But just a little bit. Even when you do everything correctly to prevent the crust from shrinking it is going to shrink slightly, so do yourself a favor and make it a little bit wider than you want your final outcome to be.

Tip #5- Let it rest again!

Just like we needed to let the dough rest before shaping it, you want to let it rest again after shaping it. Letting the gluten strands relax again will reduce the amount of shrinkage you get once the crust hits the oven. I like to pop the crust in the refrigerator while the oven preheats and as soon as the oven is ready your dough has rested enough to be ready to bake!

If you remember from my basic pie crust post, you want a cold dough to go into the oven. The cold pockets of fat in the dough will create the flakiness as the moisture evaporates out.

Tip #6- Weigh down the crust.

Once you are ready to bake you want to weigh down the crust to keep it in place. If you are baking the crust with a filling in it, then that is your weight. But, if you are blind baking (aka, baking the crust without a filling) then you need to weigh it down. Lay a piece of parchment paper in the crust and fill it with dried beans, rice, or pie weights.


How to Keep Pie Crusts From Shrinking | Baker Bettie

There you have it. Simple right? I hope you found this beneficial! And coming up this week I’m giving you the recipe for that Fresh Strawberry Pie that you see up there!

Have a question for the Ask BB Series?” Post it in the comments below or send me an email at bakerbettie (at) gmail (dot) com with the subject line “Ask BB.”

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Comments 4

  1. chander sharma

    Hey BB
    It’s a pleasure to come to your page and know d nuances of baking. There was a time when I used to do a lot of baking but these days not much. However I gave your reference to my daughter who z a regular on your page. Thanks Betty and keep it going.

  2. Sarah

    After the mixture has been refrigerated [in most of my recipes it says 30 min to over night], how long after you take it out of the refrigerator do you let it [and to what consistency , should the dough feel] sit before rolling out the dough. I know I sound like and idiot but I’m 65 and still haven’t had the perfect looking pie crust, come close. My biggest problem, because I’ve always read not to over work it,is just that, I under work it so I’m not touching it so much- then when I get it out of refrigerator, knowing it’s best to be cold I over do that thought. I wish you would do a video so we could watch you with every step. The best video one I’ve seen so far was the French woman [ahhhh, can’t think of her name – bon a petite. … you know Anyway I lost it. And then there was my older neighbor woman that rolled it out in ten minutes and would scoff at all the steps and preparations I would go through . She used only lard, no butter…. people would go on and on about her delicious and flakey crust. I make such a project out of anything I do trying to find the best way, it ends up being a pain in the …

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