Can anyone answer this question about short crust pastry for me please?

[TheGoddessBlossom]

It's actually my DH who has asked me to consult MN, as he is the chef in this house. Question:

"How do you pre-bake a short crust pastry shell without it shrinking to the point of being un-useable? Why does it shrink?"

Thanks!

Bloss

if you chill the pastry it should not shrink >>well not too much>>

Fill it with rice. My mum has a jar of 30 year old rice purely used for cooking empty pasty cases.

Pastry, even.

You can line your pastry case, but leave the excess overlapping the edge, then prick the bottom and line with baking parchment, baking beans and bake blind. When its cooked, gently cut round the top of the flan dish to remove the excess pastry - using a sharp knife it should work fairly well.