We'd like to remind Forumites to please avoid political debate on the Forum... Read More »
PLEASE READ BEFORE POSTING
Hello Forumites! However well-intentioned, for the safety of other users we ask that you refrain from seeking or offering medical advice. This includes recommendations for medicines, procedures or over-the-counter remedies. Posts or threads found to be in breach of this rule will be removed.We're aware that some users are experiencing technical issues which the team are working to resolve. See the Community Noticeboard for more info. Thank you for your patience.
📨 Have you signed up to the Forum's new Email Digest yet? Get a selection of trending threads sent straight to your inbox daily, weekly or monthly!
HELP! My pastry keeps shrinking!
Options

hazzie123
Posts: 2,755 Forumite



Currently in the process of making some mince and onion pies,but when I blind bake the pastry base it keeps shrinking along the edge.
So far I`ve binned 3 pastry cases what were no good,what can be the cause of this?
It`s shortcrust pastry by the way.
So far I`ve binned 3 pastry cases what were no good,what can be the cause of this?
It`s shortcrust pastry by the way.
Debt Free Date:10/09/2007 :j :money:
0
Comments
-
I've seen professional chefs on the telly do this - they roll the pastry bigger than needed so that it stands up above the rim of the tin. When it cooks it naturally shrinks a little, but if it is still too high, they trim it with a shrp knife.
I always chill the pastry in the tin for half an hour before baking, this helps stop it shrinking.0 -
You need to let pastry rest after it is rolled out and before it is baked, as it will 'relax' back slightly smaller than you originally rolled it.
I chill my pastry before I roll it, but I let it relax at room temperature after rolling, and it works for me.0 -
Great advice,I havent been letting it relax after I`ve rolled it out and put in the pie cases.I`m also gunna leave a little extra on too,hopefully these two things will help.
Fankoo.Debt Free Date:10/09/2007 :j :money:0 -
Grrrrrr I did all of the above and it came out perfect,then I dropped it on the floor.So I have given up the blind baking bit and just slung it all in and hoping for the best!Debt Free Date:10/09/2007 :j :money:0
-
hazzie123 wrote:Grrrrrr I did all of the above and it came out perfect,then I dropped it on the floor.
Forgive me but :rotfl: :rotfl: :rotfl:0 -
Baking beans help too, if you dont have them chick peas do the trick (dried ones) and you just re use them.Pawpurrs x0
-
Well me sling it all in pie came out marvelous,I used those foil tin thingys and the base was cooked fine,so no need to of messed about trying to bake em blind.
I shall crack on with more pies throughout today.
And thank you to ruby pudding for laughing at my misfortune.:rotfl: :rotfl: :rotfl:Debt Free Date:10/09/2007 :j :money:0 -
So all's well that ends well. As for having to chuck out a couple of pie bases, you have learned from it, and HM pastry only costs pennies. Also remember that the person who never made a mistake never made anything at all.0
This discussion has been closed.
Confirm your email address to Create Threads and Reply

Categories
- All Categories
- 350.8K Banking & Borrowing
- 253K Reduce Debt & Boost Income
- 453.5K Spending & Discounts
- 243.8K Work, Benefits & Business
- 598.6K Mortgages, Homes & Bills
- 176.8K Life & Family
- 257.1K Travel & Transport
- 1.5M Hobbies & Leisure
- 16.1K Discuss & Feedback
- 37.6K Read-Only Boards