Baking Technique: Chilling Pie Shells to Prevent Shrinkage

Notes

The science behind chilling pie shells is simple yet effective. When you chill the dough, the fat solidifies, which helps maintain the structure during baking. Additionally, chilling allows the gluten to relax, preventing the dough from shrinking. Common mistakes include not chilling long enough or overworking the dough, both of which can lead to shrinkage. To troubleshoot, ensure your dough is well-chilled before baking and avoid stretching the dough when fitting it into the pie dish. Safety-wise, ensure your pie weights are oven-safe and not too heavy to avoid cracking the crust. For storage, unbaked chilled shells can be kept in the fridge for up to 2 days, tightly wrapped in plastic wrap.

Steps

1. 1 Prepare your pie dough according to your preferred recipe.
2. 2 Gently roll out the dough to fit your pie dish.
3. 3 Carefully transfer the rolled dough into the pie dish.
4. 4 Trim the edges to about 1 inch overhanging the dish.
5. 5 Use a fork to crimp the edges for a decorative finish.
6. 6 Cover the shell with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours.
7. 7 Preheat your oven to 375°F.
8. 8 Remove the shell from the fridge and let it sit at room temperature for 5 minutes.
9. 9 Line the shell with parchment paper and fill it with pie weights or dried beans.
10. 10 Blind bake the shell for 15 minutes.
11. 11 Remove the weights and parchment, then bake for another 10-15 minutes until golden brown.
12. 12 Check the crust regularly to avoid over-browning.
13. 13 Remove from the oven and let it cool on a wire rack.
14. 14 Fill with your desired pie filling and bake according to your recipe's instructions.