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?