Not a recipe, but an observation. I make pie crust (primary fat is butter, and I try to keep hydration low) and have fought the shrinkage issue. What I have found most effective is giving the crust a good refrigerated rest between forming and baking.
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Not a recipe, but an observation. I make pie crust (primary fat is butter, and I try to jkeep hydration) and have fought the shrinkage issue. What I have found most effective is giving the crust a good refrigerated rest between forming and baking.
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