Why Does My Pie Crust Not Hold its Shape?

Making a pie sounds like a simple task, yet many of us have, at some point, experienced the frustration of a crust that shrinks or refuses to hold its shape. The good news is that some specific techniques help you overcome this issue.

In this article, we’ll explore the techniques for baking the perfect pie crust and give you some troubleshooting tips.

Factors that may cause the pie crust to lose its shape include: 

• using fat that is not cold enough,
• overworking the dough, 
• not allowing the dough to adequately rest and chill, 
• not baking at the correct temperature or in a preheated oven.

1. The Role of Cold Fat in Creating a Pie Crust

Maintaining the coldness of the fat – whether butter, margarine, or their combination – throughout the preparation of a pie crust is crucial for keeping it in a solid state. The fat should remain solid within the dough, and begin to melt as the pie enters the preheated oven.

When fat is at room temperature or too soft, it integrates more thoroughly with the flour during mixing, leading to a less flaky and more homogeneous crust.

By keeping the fat chilled, we ensure that it remains solid throughout the mixing process. The water temperature is also crucial; it should be ice-cold. This technique promotes steam pockets to form during baking, ultimately creating the characteristic flakiness of a well-made pie crust.

A pie crust in the dish filled with cherries.

2. Avoid Overworking the Dough

Overworking the dough is a common issue that can lead to a crust that doesn’t hold its shape, or is characterized by toughness rather than the desired flakiness. When flour is mixed with liquid, gluten—a protein responsible for structure—begins to form. Excessive mixing encourages the development of gluten, resulting in a tougher crust.


It is crucial to mix the dough as quickly as possible to achieve a tender and flaky pie crust. The aim is to combine the ingredients until they just come together; it shouldn’t be a homogeneous mixture but should remain somewhat uneven.

Using a stand mixer with a mixing paddle or a food processor minimizes the contact of the dough with warm hands, preventing overworking and melting of the butter or shortening. I use my Kenwood Chef and Kenwood Major stand mixers for dough mixing.

The choice of flour is crucial in making a pie crust. Flours with higher protein content, like bread flour, have the potential to develop more gluten and may lead to a tougher pie crust. All-purpose flour has

Placing the pie dough into the dish.

3. Chilling the Dough Before and After Shaping

Chilling the pie dough before and after shaping serves as a technique to enhance both its workability and final texture. The chilled dough is less prone to shrinking during baking and holds its shape up in the oven.

After mixing the dough, 30 minutes of refrigeration allows the fat to firm up without making the dough overly rigid. You can leave it in the fridge for longer, up to two days, and then let it sit on the kitchen counter until it becomes workable.

After shaping the pie crust into the pan, you should chill it one more time before baking, for a minimum of 30 minutes. In addition to firming up the fat, it helps the dough to relax. As gluten relaxes, it becomes less prone to contracting during baking, reducing the likelihood of the crust shrinking away from the edges.


Various factors, such as kitchen temperature and humidity, can influence the process of dough mixing. The key is to observe the dough’s condition and adjust chilling times accordingly. And don’t forget to cover the pie dough with plastic foil before placing it in the fridge to prevent it from drying out.

4. The Influence of Baking Conditions

Preheating the oven is crucial to ensure that the pie crust starts baking immediately upon entering the oven. This initial burst of heat is essential for setting the structure of the crust and preventing spreading or shrinkage.

Without proper preheating, the fat in the crust may start melting before the structure sets, leading to a lack of support. This can result in the crust losing its shape, especially along the edges. Preheating helps the crust set quickly, providing the necessary foundation for maintaining its form during the baking process.

Adhere to the recommended baking temperature in your recipe. Keep in mind that ovens can vary in accuracy. Using an oven thermometer can help you determine how accurate your oven is. If your oven has uneven heat distribution, rotating the pie halfway through the baking time can help achieve a more uniform result.

A oie with lattice on top baking in the oven.

Blind Baking

Blind baking is a technique in pie making where the crust is partially or fully baked before adding the filling. This method is particularly useful in recipes where the filling requires less time to cook than the crust or when dealing with fillings that might make the crust soggy.

Blind baking serves multiple purposes. It ensures that the crust maintains its shape. It also sets the structure of the crust, preventing it from becoming soggy due to moisture from the filling, especially when dealing with liquid or custard-based fillings. Furthermore, blind baking can contribute to a crisp texture in the finished pie.


For blind baking, line the chilled crust with parchment paper. Fill the lined crust with pie weights, dried beans, or rice to prevent the crust from puffing up.

Place the weighted crust in the preheated oven and bake for the time specified in the recipe, usually around 20 minutes. Carefully remove the weights and parchment, and proceed according to the recipe.

Final Thoughts

In conclusion, making a pie crust that holds its shape involves choosing the right techniques, such as these:

  • Be sure to use cold fat,
  • Avoid overworking the dough,
  • Chill the dough before and after shaping,
  • Preheat the oven and bake at the recommended temperature

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