So in spite of my usual inability and/or disinterest in baking in general, I do think I have down a decent pie crust. I don't really make pies, instead I use Martha's pate brisee for my quiches.
The texture and taste are always good, however I -cannot- avoid the shrinkage problem.
I pre-chill the dough before rolling out, then put in the pie dish. Then I freeze it for at least another 45 minutes to an hour. I prick the bottom, multiple times. I put in parch paper with beans, and bake, first for 20 with the beans, then another 20 w/out.
The only thing I can think of is that instead of pinching the edges I should let them drape over the sides to hold them down??
The only reason this matters much is that for the quiche, it gets super messy and the filling bleeds all over into the pan and underneath the crust. Taste-wise its not too affected, but I would like to be able to produce a nice cleanly-crusted end product...