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Old 08-05-2009, 01:26 PM   #1
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Elastic dough

I am trying to make this little pocket pies with these uber cute cutouts from Williams Sonoma. Yesterday I made this with a crust recipe I always use for pies but the dough kept shrinking up. Then today I used the recipe on the cutout box. Kept shrinking up again. This is a problem because the edges won't meet and the filling comes out the side. How do I keep the dough from shrinking up (besides buying pre-made crust).

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Old 08-05-2009, 07:34 PM   #2
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With pizza crust dough, I work the dough, stretching it out and then rest for two or three minutes until the gluten relaxes, and then work the dough into a larger circle. You might work your dough until it's larger than you need, let it set for a bit until it shrinks to the size that you need. When its done that, your sealed edges shouldn't pull loose because of shrinkage. I hope this helps.
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Old 08-05-2009, 08:05 PM   #3
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I will have to try that out. Thank you very much!
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Old 08-06-2009, 02:03 AM   #4
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Shrinking Dough

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Originally Posted by MystieDawn View Post
I will have to try that out. Thank you very much!
I agree with ARKY!
I make a yeast dough for my cinnamon rolls and I have to let it "rest" before I can roll it out.

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Old 08-06-2009, 03:26 AM   #5
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Quote:
Originally Posted by MystieDawn View Post
I am trying to make this little pocket pies with these uber cute cutouts from Williams Sonoma. Yesterday I made this with a crust recipe I always use for pies but the dough kept shrinking up. Then today I used the recipe on the cutout box. Kept shrinking up again. This is a problem because the edges won't meet and the filling comes out the side. How do I keep the dough from shrinking up (besides buying pre-made crust).
are you making a pie "crust" type dough with only flour, salt, shortning/butter and water? if so it should not shrink. a yeast "dough" will shrink. what does the recipe call for a (yeast) bread dough or a pastry dough/crust?
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Old 08-06-2009, 06:18 AM   #6
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are you making a pie "crust" type dough with only flour, salt, shortning/butter and water?
That is all I am using. The dough I used yesterday sat for 2 hours before I rolled it. I let it sit overnight and I am going to try to roll it out again today.
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