Why do my pastry cases shrink?

[BornToFolk]

I've made a couple of quiches, which need the pastry case to be baked blind first, and in both cases the pastry shrunk, making the sides very shallow.

I'm using shop bought pastry. It's already in rounds, so I just put it into the tin, press it lightly into shape, prick it with a fork, put in a circle of baking parchment and some dried beans. Then bake at 200 degrees for 15 mins, take out beans, bake for another 5 mins.

I leave pastry hanging over the edges of the tin (by about half a cm) but even then, it shrinks back!

I'm following the instructions on the pastry. It's frozen, so I take it out of the freezer 2.5 hours before I use and then use it at room temp.

Should I chill the pastry before cooking? Is my oven too hot?

[whowherewhen]

I would try chilling the flan case before you put it in the oven - 15-20 minutes. Also are you gently easing the pastry right down onto the bottom of the tin and pushing it into the corner (without pulling or streching - the pastry I mean !!)?

[BornToFolk]

thanks, I'll try that next time.

Yes, I'm being as gentle as I can, just pushing it into the shape of the tin without stretching it. The first time I made it, I did roll the pastry out a bit thinner and wondered if that had made a difference, but the second time, I didn't roll it.