When making pies and tarts, shrinking crusts are usually the results of overworking the pastry dough and creating too much gluten. For tender pastry that does not shrink in the oven, avoid kneading or overworking the dough. If the dough resists rolling or springs back when being shaped, allow the dough to rest, covered with a kitchen towel, for ten minutes to allow the gluten to relax. Bake tarts and pies from cold and use pie weights to help the dough keep its shape while baking.