Does anyone else have this problem with shortcrust pastry? I've rolled it out, with flour to stop it sticking etc, cut out the pie bases etc, then I'm left with what's left to make the lids and then what's left over after that. Because it's already been rolled and worked, it goes stretchy and shrinky, which means it isn't properly short any more and shrinks when you cook it. Is there any remedy for this? I'm surprisingly annoyed.
I'm a very boring person, aren't I 