April 21, 2008...9:19 am
Tip of the Day: Reducing Shrinkage
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One of my greatest baking frustrations is a pie crust that shrinks up when baked. To minimize the shrinkage, roll out crust and place in pie tin. Then refrigerate for 30 minutes to an hour before filling with fruit. Top with other piece of dough, if desired, then bake. The extra step helps to relax the gluten the dough, therefore reducing the amount of shrinkage.
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