The pie shell slumped because the gluten never rested
Why a pie shell shrinks, and how to blind bake pie crust so the walls hold: two rests, cold fat, two pounds of weights, and the freezer step that works.
14 min read
Author: Ellen Kovach
Ellen Kovach handles doughs, batters, sugar work, and custards. She trained as a pastry cook and now spends most of her time explaining why a recipe fails rather than publishing another version of it. Her pie crust notes have been revised eight times and counting.