Shrinkin Pastry Case

[rockyracoon]

I've just baked a pastry case blind and it's shrunk ridiculously. Jus Rol, got it out of fridge and left it 15 mins, rolled it out, put it in baking tin, pricked it with a fork and stuck it in the fridge for 30 mins, put it oven with dried beans and foil.

Is there anything I should have done different?

[Tilly2]

Bought a ready made one!.......................sorry, rocky, I couldn't resist that.

[rockyracoon]

I know Tilly (hangs head in shame) :) might have to make some pastry from scratch but running out of time. I was trying o make life a bit easier for myself.

[Tilly2]

Won't it be O.K. for what you want to do with it? You don't want to be faffing about making your own do you?

[Tilly2]

By the way,rocky, I don't know what you did wrong. I never make pastry.

[vodkancoke]

You have maybe overworked the pastry when rolling it out. When I bake a pastry case blind I leave the excess hanging over the edge of the tin so it can't shrink. I trim it before I put the filling in xx

[daisya]

Aw that's a pest when that happens. Only thing I can think of, maybe rolled it too thin, stretched it too much to put in the tin....bet you will say no lol... I only make my own pastry so not had any knowledge of bought one.

[Brinjal]

Bought pastry needs very little rolling. Just enough to straighten it out

[woofgang]

A rest after rolling and before putting it in the tin will help it to relax again, also roll gently, if you push down too much then you will just stertch it too much on one go

[guilliebrougues]

When rolling out home made pastry, do not roll it to the ends, this causes it to stretch.

[kendra20]

I think you stretched the pastry too much when you were rolling it out, and it reverted to the size it should be. When rolling any pastry don't stretch it to make it fit tin, better to use more pastry or smaller tin. I have been baking 60yrs and find this is usually the problem, hope it helps

[rockyracoon]

Thanks all, that's what I did wrong, over rolled it. I have got a spare pack in the fridge so I'll have another bash later. It's for a quiche, and I do love a lot of filling in it ;)

Thanks again x

[jamesnan]

A little tip for quiche - put in the filling mixture but do not fill it to the very top, place in the oven on a baking tray, and then fill as much as possible. This way you do not run the risk of losing half the liquid mixture on the way into the oven.

[rockyracoon]

Thanks for the tip Jamesnan.

I've made another case which seems to have come out ok, not a bit of shrinkage! Tomorrow I'll have to try to get rid of the excess hanging over the edge. Can't win! At least there's enough space for lots of filling though. :)

[sherrardk]

I have started buying ready made pastry (not that I made it before, jut didn't make suptuff needing pastry). Surprisingly, the ready rolled stuff is currently cheaper than the block stuff (the kids reckon they can 'taste the difference'' as if!).

[rockyracoon]

The trouble with the ready rolled stuff is, it's never wide enough.

[jomifl]

Make it bigger.

[rockyracoon]

Then there's no point in buying ready rolled is there :)

[sherrardk]

Ready rolled is huge!

[sherrardk]

Oh, but it's rectangular so won't work for big round stuff.

[nungate]

you can roll it out and put it in the baking tin but don't cut off the pastry hanging over the rim of the tin. Just bake in the usual way and trim the pastry case after it has baked. I saw Gary Rhodes do this, it works rather well