Let the dough hang over the tin while baking and cut it after baking . This will help you to reduce shrinking.
Use all chilled ingredients to make the dough. Do not press much or elongate from the sides on the top. Roll the dough evenly. Overbaking also leads to shrinking of tarts.
There are so many reasons that cause this to happen. Adding too much of water in the starting stage , when you mix it with the butter and flour can mean that as the water evaporates in the oven, the structure of the pastry tightens up and shrinks, so be patient in the early stages and add the water slowly and gradually. The pastry will also shrink back if your oven is too cool during baking. 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.
The most common reason for pastry shrinkage is addition of more water. Butter contains moisture hence it adds to the water content of pastry. While kneading add very little water at start. Once Pastry dough starts coming together then check whether it needs more water or not. One more reason for shrinkage of pastry can be that during blind baking , placement of beans over the pastry dough is a must. If this weight is not placed over the pastry then they will surely shrink. Remove the beans for last part of baking so that base can completely bake.
Use right amount of water and keep the dough in refrigerator for 20 minutes then take it out and knead it again nicely then use.....u will surely get a perfect tart
It is all depending on practise and proportion. Sone little tips which may help you: 1) Add water slowly while kneading the dough and try and keep the water content a bit less then required. The Butter will gives its moisture and softness to the finished product. 2) Too much kneading may spoil it so be careful not to overdo it even though you may be excited to go ahead and do the baking. :smiley: 3) Summer season is bad for baking anyways so be careful with the oven temperatures. Ensure you are using the refrigersted kneaded dough just before making them. The cold dough will never shrink. 4) Most importantly keep the outer edge of the pie slightly thicker than the remaining part of the pie, that would stop any and every shrinkage. I am sure these tips would help and we will soon see some perfect Pie sets made. Happy baking and stsy blessed. :smiley:
Shortcrust pastry shrinks while n after baking becoz the gluten present in the flour tends to contract when baked in the oven.. Use a mix of vegetable shortening and butter for flaky n crisp pastry ....add the butter&shortening mix n combine the flour really well with your fingers or using two forks until it forms bread crumb like texture..Do not add all the liquid mentioned in the recipe at once as each n every flour is different the amount of gluten present in it also varies ..so add water little at a time n pulse in food processor if the flour comes together without any dry flour remains then therez enough moisture do not add any more liquid... Always freeze or chill the dough atleast for 20 mins...before rolling... While placing in the tast pan ensure that the edges of the pastry are a bit higher than the walls of the pan ... Always blind bake the pastry , layering it with heavy beans or grains ...