Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

How to Prevent Shrinking Pie Crusts

Fine Cooking Issue 54
Photo: Scott Phillips
Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

While testing the recipe for Pumpkin Pie with a Leafy Rim, we found that sometimes the crust shrank during blind baking, and sometimes it didn’t. We conducted several rounds of tests, changing variables like the type of pan, oven temperature, and chilling time. We discovered that the crust was less apt to shrink in metal and unglazed ceramic pie pans. It shrank most dramatically in Pyrex pans, slipping off the rim and-down the sides of the smooth glass.

Chilling time didn’t seem to make a big difference, but oven temperature did. Higher baking temperatures (425°F) encouraged shrinkage, while lower heat (350°F) minimized it. Shirley O. Corriher, our food scientist, explains: “At higher temperatures, the gluten proteins in the flour tighten up. If they’re heated more gently, they shrink less.” Other factors that can cause shrinkage are overhandling the dough and not chilling the dough sufficiently before baking.

To avoid shrinking crusts, use a metal or unglazed ceramic pie plate (available from The Pampered Chef) and blind bake the dough at 350°F. If you only have glass pie plates, you can still blind bake the crust. Just be sure to trim the dough a tad beyond the rim of the pie pan, perhaps 1/8 inch. This slight overhang will help compensate for the shrinkage and slippage. (But don’t go overboard: Too much overhang can cause the crust to crack during baking.)


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial