When I make pie crusts (I use Tenderflake), I sometimes notice that my top shell shrinks from the edges. Am I overworking the dough?
I think that you are probably working the dough too much and that is why the pastry is shrinking as it bakes. Pastry requires a light hand or gluten is developed and the dough shrinks. Gluten is good in bread but not in pastry. It can also make the pastry tough. As well, make sure the dough has a chance to relax before rolling it out. Most recipes suggest refrigerating the dough for about 30 minutes before rolling.
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