I have about 50 years of cooking experience under my belt but I'm new to baking. I made up a [censored] crust dough (actually I made up 3 of them and the one I used last night was one of those.) It had been refrigerated for two days. I rolled it out and installed it in a standard [censored] pan. I was careful to ensure that I didn't stretch the dough as I filled the pan. After baking, the crust had shrunk to the point that there were no sides left at all. It was a pancake. I used this same batch of dough last week and it worked fine. The only change was a different [censored] pan (Kaiser.) Dough too thick? Pan too slippery? Dough too cold? Any ideas?
If you're interested in pursuing more pie/[censored] baking, I recommend Rose Levy Beranbaum's book, the Pie and Pastry Bible. It's pricey (but hefty), I think it's worth it if you plan to do a lot of baking. You might be able to get it from The Good Cook or other book club for much less - I think that's how I got mine.
On Sat, 27 Dec 2003 12:50:51 GMT, "Fred" <[email hidden]>
Quoted message said:
I have about 50 years of cooking experience under my belt but I'm new to baking. I made up a [censored] crust dough (actually I made up 3 of them and the one I used last night was one of those.) It had been refrigerated for two days. I rolled it out and installed it in a standard [censored] pan. I was careful to ensure that I didn't stretch the dough as I filled the pan. After baking, the crust had shrunk to the point that there were no sides left at all. It was a pancake. I used this same batch of dough last week and it worked fine. The only change was a different [censored] pan (Kaiser.) Dough too thick? Pan too slippery? Dough too cold? Any ideas?
Not much pie dough experience here, but I allways stretch out my pizza dough before going onto the filling etc stage. If the dough is still "active" it will tend to pull back and I often re-stretch it a couple of times before it stays where it's supposed to. It will pull separate a little from the pizza pan edges indicating when it's ready to come out. My guess is that your dough was a little too cold.
