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Why does my pie crust shrink away from the pan edges every time I blind bake it?
I let the dough chill for hours and put pie weights in, but it still pulls back (am I missing a key step or something?).
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elizabeth_wells6mo ago
Ugh, this used to drive me crazy too. You might be working the dough a little too much before it chills, which lets the gluten tighten up and pull back. I try to handle it as little as possible after it comes together. Are you making sure it's pressed well into the corner of the pan, not just draped over? That extra bit helps it hold its place.
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noahclark6mo ago
Chef John on YouTube says the same as @elizabeth_wells about dough handling. Chill it well and press into corners. Works every time.
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