Mixed Results

• A shrinking, cracking pastry usually indicates an overworked dough. Pastry dough contains flour, which means gluten develops when you mix in the liquid ingredient. Overworked gluten goes into overdrive by tightening its cells and pulling in the pastry -- leaving you with a shrunken pastry. Pastry dough needs some gluten to give it structure. But you can control the amount by mixing your dough just until it comes together into a ball.

Rest Period

• Pastry dough relies on a cold fat to hold its structure and produce a flaky finish. After you make the dough, chill it in the refrigerator for at least 20 to 30 minutes to allow the fats time to set. Let it rest again after you roll and shape it -- this helps prevent additional shrinkage in the oven.

You Need More Fat

• The fat in your pastry dough recipe adds some moisture so that gluten proteins don't bind and leave you with an overly stretchy dough. A shrunken or cracked crust likely means you need more shortening in your pastry recipe. Start out with 2 to 4 tablespoons until you reach the right consistency -- your dough should feel like stiff play dough. Too much shortening can leave you with a crumbly, hard-to-roll dough. If this happens, add water -- about 1 tablespoon at a time -- until the dough becomes pliable. While you cannot fix a baked pastry, you can adjust your recipe the next time so you don't encounter the same issue.

Rough Handling

• Rough handling might cause a shrunken or cracked crust. Don't pull or stretch your pastry dough over a pie pan. Instead, use a rolling pin and even pressure to roll the dough out until you reach your desired shape, thickness and length.

Dock Your Crust

• To prebake a pie shell before you add the filling, you must first dock the dough. Docking allows steam to escape and prevents the crust from cracking or bubbling during baking. Press the pastry dough into your pan pie. Then use a fork to prick small holes spaced about an inch apart all along the sides and across the bottom.