Shrinking pastry

Q: Why does my pastry always shrink when using a non-stick tart tin?

A: Pastry can shrink for several reasons, including over-handling, stretching the dough when rolling, or not resting it long enough before baking. But another key factor is the type of tin you use.

Pastry has a high butter content, which naturally creates a bit of a non-stick surface. If you use a non-stick or greased tin, there’s less grip between the pastry and the tin, making it easier for the pastry to slip down the sides during blind baking. This often results in a case with shallow sides and less room for your filling.

To prevent this, try using an uncoated and ungreased tart tin or pie dish. Also, when blind baking, fill the pastry case to the very top with baking beads to fully support the sides and help maintain their shape.

Watch the video of Anneka's explanation below: