What causes shortcrust pastry dough to shrink while baking?

Question

Discover the factors that lead to shortcrust dough shrinkage and how to prevent it.

Answer 1

Shortcrust pastry shrinks during baking primarily due to gluten development and fat melting, both of which cause the dough to contract. Relaxing the gluten and chilling the dough before baking can minimize shrinkage.

Detailed Explanation:

Several factors contribute to shortcrust pastry shrinkage:

1. Gluten Development: Overmixing the dough develops gluten, the protein in flour that provides elasticity. When heated, gluten contracts, pulling the pastry inwards.
2. Fat Melting: Shortcrust pastry relies on solid fat (butter or shortening) to create its characteristic flakiness. As the fat melts during baking, it releases moisture and leaves air pockets. The dough then collapses and shrinks to fill these spaces.
3. Moisture Loss: As the pastry bakes, moisture evaporates. This loss of volume contributes to overall shrinkage.
4. Uneven Baking: If the oven temperature is not consistent or the pastry is not evenly thick, some areas may bake faster and shrink more than others, leading to distortion.

Pro Tip:

To minimize shrinkage, blind bake your pastry with pie weights or dried beans to help it retain its shape during the initial baking phase. This prevents the sides from collapsing inwards as the fat melts.