What causes shortcrust pastry dough to shrink while baking?

Question

Learn what causes shrinking in shortcrust and how to keep your crust from pulling back.

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 and causing it to shrink.
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 into these spaces, resulting in shrinkage.
3. Moisture Loss: As the pastry bakes, moisture evaporates. This loss of volume contributes to the overall shrinkage.
4. Uneven Baking: If the oven temperature is not consistent or the pastry is not evenly thick, some areas may bake faster than others, leading to uneven shrinkage.

Pro Tip:

To minimize shrinkage, blind bake your pastry with baking beans or rice to weigh it down and maintain its shape during the initial baking phase. This prevents the sides from collapsing inwards.