Keeping a Pie Crust from Shrinking

RE: Keeping a Pie Crust from Shrinking Post by youngsters (4) | (06/23/2006) Contact Pricking the crust bottom and sides is a must. I tried the parchment paper too but wasn't that satisfied. I then went to a kitchen gadget store and bought a couple of packages of small baking stones that are made just for that purpose. I use them and I wash them and they are ready to use again. I don't remember what the cost was but I truely think they are worth whatever I paid. RE: Keeping a Pie Crust from Shrinking Post by Lynn Beth (51) | (06/22/2006) Contact I fit the pan with foil before I put the crust in, then it's already the right size and shape. Take it out of the pan to place your pastry crust, put the foil in the top and then fill with your beans. Foil works better than parchment paper for this because you can mold it to the exact shape. And parchment paper is NOT the same as waxed paper. NEVER put waxed paper in the oven! RE: Keeping a Pie Crust from Shrinking Post by mairmie (25) | (06/22/2006) Contact Please...Don`t use waxed paper as was suggested. A lady in my building did just that and filled our apartment bldg. with smoke when the paper caught fire...very dangerous. The foil is a better idea. RE: Keeping a Pie Crust from Shrinking Post by nancyec (30) | (06/22/2006) Contact I've used aluminum foil. Put it over the uncooked pie crust, cover w/ dried beans or rice (just enough to cover the bottom & weight the piecrust down) then bake for 10 mins, remove, fill w/ pie filling and continue cooking the pie like you normally would. I haven't tried it but I suppose you could cook the pie crust longer if you were making a pie w/ a cold filling instead of a cooked one. Just removed the beans/rice/foil about halfway through cooking the crust to prevent the beans/rice from getting scorched and making your crust taste burned. RE: Keeping a Pie Crust from Shrinking Post By Allison (Guest Post) (06/22/2006) You could use wax paper.