Baking Bothers: Shrinking Shortcrust

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Q. My shortcrust pastry always shrinks when I blind bake it, leaving no room for my pie filling!

Andy Bates says: When rolling your pastry into the tin always allow it to overlap and fold over the edges.

Return to the fridge and chill for 20 minutes. This will stop the pastry shrinking too much and if it does, you can trim off the excess after the shortcrust has been baked.


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