On Nov 22, 11:46 am, Dave Bell > wrote:
> Anything particular to recommend, for a couple of single-crust, prebaked
> shells, from scratch?
>
> I usually have problems getting 1) the crust to lay flat, regardless of
> pricking and loading with glass "stones", and 2) keeping it from melting
> and slumping down the sides of the pans. Should I chill the dough,
> before and/or after rolling and placing into the (glass) pans?
<snipped>

Chill the dough after it's in the pan, first for at least 1/2 hour in
the fridge, then at least 1/2 hour in the freezer. The first chill
rests the dough to relax the gluten and reduce shrinkage. The second
helps prevent slumping.

Cut your parchment liner to the size of the bottom of the dish plus 2
inches or so. Cut 1.5 inch deep ruffles all around the parchment. Place
parchment over frozen dough, weight with a single layer of pennies over
the bottom. The ruffles should be pressed against the sides to hold
them up.

Heat oven to 375 F, and start the shell in the top of the oven, to
quickly set the sides. Turn heat down to 350 when you put the pie in.

Bake 15-20 minutes until sides are firm, remove paper liner, bake 8-10
minutes more until bottom is lightly browned.

Fran