Quote:
Originally Posted by mark46th
PSM- Get a "docker" to perforate the dough. That will help with the shrinking. Or just use a fork to poke holes in the crust after you have spread it out to size... I used one like this for pie dough when I worked at Marie Callender's...
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Marie Callender lied to you......
The reason you "dock" dough is to keep it from puffing up from the steam. Making "holes" allow the trapped steam an escape route instead of making a big bubble. A fork makes a fine docker.