Pastry problem

Ace911 said:

I have a shortcrust pastry problem. I use a relatively high sided
dish and the pastry tends to slide down the side of the dish as it
cooks. Any suggestions on how to prevent this???

Make sure it is well chilled. It needs to be blind baked- line your
chilled dough with foil- fill with dried beans or rice, or pastry
weights if you have them. Bake about 75% done- remove foil and
continue baking until done.

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Quoted message said:

Ace911 said:

I have a shortcrust pastry problem. I use a relatively high sided
dish and the pastry tends to slide down the side of the dish as it
cooks. Any suggestions on how to prevent this???

Make sure it is well chilled. It needs to be blind baked- line your
chilled dough with foil- fill with dried beans or rice, or pastry
weights if you have them. Bake about 75% done- remove foil and
continue baking until done.

you could also overlap the dish sides with pastry and trim after cooking, so
if it does shrink it won't matter as the overlap will shrink into the space
and you just trim excess before filling and after blind baking

Quoted message said: