I've made a couple of quiches, which need the pastry case to be baked blind first, and in both cases the pastry shrunk, making the sides very shallow.
I'm using shop bought pastry. It's already in rounds, so I just put it into the tin, press it lightly into shape, prick it with a fork, put in a circle of baking parchment and some dried beans. Then bake at 200 degrees for 15 mins, take out beans, bake for another 5 mins.
I leave pastry hanging over the edges of the tin (by about half a cm) but even then, it shrinks back!
I'm following the instructions on the pastry. It's frozen, so I take it out of the freezer 2.5 hours before I use and then use it at room temp.
Should I chill the pastry before cooking? Is my oven too hot?
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Why do my pastry cases shrink?
2 replies
BornToFolk · 15/06/2011 15:20
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