OK so pie and tart crust is something I've never tried to master as much as I love pie.
I have tons of leftover ham and before I froze most of it off for future sandwiches I thought I'd make a quiche tonight...and thought I'd try making the crust myself this time around.
I used Madeline Kamman's(New Making of a Cook) Basic Short Pastry recipe. Butter straight out of the fridge. water ice cold. Used the food processor but stopped as soon as it was starting to come together, before it balled.
Formed it in a round, wrapped in saran, put it in fridge and left for work.
Came home this afternoon. Rolled it out with no problem. Put it in a fluted tart pan(removable bottom). Put back in fridge for 40 minutes.
Put a piece of parchment on top....filled with pie weights. Baked in convection oven at 325 for about 25 minutes.
My problem is that it shrank, a lot. the texture was pretty flaky but it shrank both in diameter and in depth...so much so we had very little custard in our quiche.
So....what causes this? I thought the key was to rest in the fridge again after rolling? Does it need to be longer or? Oven temp?
many thanks for any input!