Arrrrrgh!

It's flour, butter, salt, egg yolk and cold water. Blend it up, chill & roll then put it in the tin, trim around the top and blind bake and it damn well shrinks It shrinks away from the edge of the tin and also down the side of it.

My quiche ended up being a fritata because the egg would have spilleth over the pastry and into the tin, thus ending in a messy disaster.



What can I do besides buy frozen stuff, which I don't want to do?