I have a terrible time blind-baking
my pie crusts. I have tried all kinds of techniques, pie weights, Cook's Illustrated
tips — and I always have major shrinkage with my crust.
Can anyone help me make a beautiful crust for a chocolate cream pie?
Sent by AnnEditor: Oh Ann, I feel your pain. As much as I love baking pies, my pie crusts never achieve a perfect crimp. My crusts have achieved lovely flakiness and a delicious taste, but they still always shrink back into themselves — no matter how much I rest the dough and chill it before baking.
Readers, this one is getting turned over to you. Ann and I both want to know: How do you make a perfect pie crust?
Related: How To Make a Pie Crust from Scratch
(Image: Nealey Dozier. Recipe pictured above: Browned Butter Butterscotch Pie)