What's wrong with my pastry cases...

[Bobby99]

...whenever I make pastry cases all goes well until I blind bake them, then they shrink. The sides shrink down to almost nothing. What am I doing wrong? I have to admit at this point that I do cheat and use Jus-Roll pastry blocks. I defrost it and use it from the fridge. Any tips?

When you've lined the tin, do you bake it, or put it back in the fridge first? I'd line your tin, and don't trim it too tightly, then chill again for half an hour or so before baking.

Oh, maybe that's my mistake. I usually line the tin, trim it then put in straight in the oven. Thanks for the tip.

You need to trim after the pastry has been in the oven.