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Bakergirl26 t1_ixj66zw wrote

Reply to comment by fuck-my-drag-right in Talk with CLAIRE SAFFITZ - Mon 11/21 @ 1 pm PST by podappetitpodcast

Obviously not Claire, but a CIA baking and pastry grad instead.

"Sinking" crusts are usually shrinking during the bake - some gluten develops during the mixing and rolling process, causing the crust to contract when heated. After placing the crust in the pie *pan and fluting it, I recommend letting it rest in the fridge for at least half an hour to combat shrinkage.

Edit: forgot a word

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fuck-my-drag-right t1_ixjdnv7 wrote

Damn you must be psychic because I just roller out pie dough and I put it in the fridge. Spooky CIA pastry grad

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Bakergirl26 t1_ixk29x9 wrote

Even spookier: doing the same thing at the same time.

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