Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

So I line a flan tin with shortcut pastry. It's quite a nice deep pan (sides are maybe 2 to 3 cm) so it looks like there's going to be plenty of room for a filling.

But after 20 mins baking blind, I get the pastry out. The sides have shrunk right down to about 0.5cm in height. Almost no usable depth for a filling.

Is there anyway to stop the pastry shrinking like this?

share|improve this question
    
Very strange, never seen such giant shrinkage. The have-you-plugged-in questions: are you properly lining the walls with a stripe or rolling the pastry wide enough (as opposed to trying to spreading the dough ball in the pan with your fingers and pulling the sides up from the spread dough)? Also, are you filling the whole height of the pastry during the blindbaking (because the walls will collapse else)? Also, what's your recipe, 2:1:a few drops? –  rumtscho Jun 14 '11 at 0:40
1  
Very strange indeed; pastries usually expand, not shrink. The recipe might provide some insight. –  Aaronut Jun 14 '11 at 0:57
    
You didn't grease the pan, did you? –  Adele C May 29 '13 at 20:45

2 Answers 2

This has happened to me on occasion when I got lazy and tried to skip steps. My pastry walls were melting and sliding down the pan before they were able to set.

There are several best-practices that will help solve this:

  1. Keep your dough chilled. If the dough is warm or if it is built into a warm pan it will melt in the oven before it has a chance to set.
  2. Make a better lip (if there is one). A more substantial edge around the pastry will give some physical support to prevent falling.
  3. Use foil and pie weights to reinforce the structure during the beginning of baking.
share|improve this answer

Another thing you might want to try, is after you have put the pastry in the tin, then pop it in the refrigerator for 10 minutes or so (depending on the thickness of your pastry and the coldness of your fridge).

That will get the pastry nice and cold so that it won't melt as quickly in the oven!

share|improve this answer
1  
5-10 minutes in the freezer works even better –  nico Aug 10 '11 at 11:53

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.