shrinking pie crust

After rolling out the dough, it will naturally contract somewhat. To minimize shrinkage in the pan, put the dough back in the fridge for a few minutes after rolling it. Then load the pan as normal.

Also, when putting it in the pan try not to stretch it at all.

It's shrinking away from the edge and slumping because the fat is softening as it cooks. Some people place beans, marbles even small stones on the crust to hold it in place until firmed up. I don't bother with this but simply crimp the edge to the rim of the pie pan as I flute the edge. I over-lap the dough on the edge locking it in place as I make the flutes. This works because the softened dough can't pull lose and slide down when properly hooked over the pan edge. Bob

You need to "blind bake" the crust before filling. Take a piece of parchment paper and line the crust with paper. Add raw soy or any other bean and bake for 15 minutes. Remove the parchment paper and continue to bake until golden brown.

There could be several reasons for the shrinkage you are seeing. (Following list stolen from "Professional Baking" by Wayne Gisslen) Overworking the dough, too little shortening, too strong a flour, too much water, stretching the dough when placing in the pans and not resting the dough long enough. If you could post the formula and procedure you are using, I may be able to help find a solution.

LabRat