Hello I'm a young teenager who loves the bake and cook. I have a question that maybe someone can answer. Thank you. I make this really good pie dough recipe that turns out flaky and perfect. The problem is that when I form the crust and refrigerate it like I've heard to do it stills shrinks when it's baked. I also refrigerate the dough before I roll it out. So what could be the issue? Do I have to do something differently? Any suggestions or comments to tell me why that would happen? Thank you.
Meg
