Pastry shrinking away from the tart pan despite chilling

I pressed pastry into a fluted tart tin, trimmed the edge and chilled it for half an hour. During blind baking the sides slid down and the neat rim disappeared. I used baking paper and weights, but perhaps not enough up the sides. The dough was fairly soft when I rolled it, too. What matters most for preventing shrinkage: resting after shaping, avoiding stretching, colder dough or a more thorough blind-bake setup?