Why does my shortcrust pastry always shrink horrendously when I blind bake it?

[moondog]

??

I think it just does. Leave an overhang and then trim it when part done?

Even when I do that it does? Am I meant to leave it to rest or chill again or what?
I'm a good cook but I can't xcope with pastry.

No idea then, sorry.

Im doomed to always create embarrassing creations.

Pastry shrinks when it's over worked.

Chill in the tin in fridge before baking.

Then bake on Gas 6 with grease proof baking paper and weighed down with 1p pieces for 15 mins then take out paper and cook for another 5 mins to dry bottom.

You only need to dry the pastry - not cook it.

Then fill and bake at much lower temp (eg Gas 3 or 4) according to your recipe.

Ok, thanks for tips. Will give it a whirl.