Originally Posted by MrBaseball34
OK, the pie type crust worked somewhat. The bottom shrunk and the sides didn't cover the gap entirely but the whole thing came out great.
Is there anyway to help out with the shrinkage of the bottom when "blind" baking it?
Once the dough is rolled out, you have to take care in placing it into the pan. laying it into the bottom and dstretching the dough to fill the bottom edge is not good. This stretching will result in shrinking.
Lay the dough into the pan and push the overhang that is up the sides, down into the bottom edge to fill it.
There will still be a little shrinkage but not as much.