When I bake blind a tart shell, as I do often, I always run into the problem of the sides of the tart shell sliding down as the shell cooks. I try to prop the sides up with parchment and paper and tin foil, but it usually gets messy, and I have to patch with leftover dough.
How come so little attention is given to this problem? What's the solution? Pie weights? Does anyone else have this problem? In the cookbooks it's never mentioned. Indeed, the cookbooks suggest that you simply pop the shell into the oven and let it cook.
I should note that I always chill my dough before baking.