Baking pastry cases blind?

[TheDMshouldbeRivened]

why? and How?

[TheDMshouldbeRivened]

anyone? I'm waiting to put it in the oven!

[MaryBS]

It stops the pastry rising in the oven, when you are making a pastry case, say for a flan.

You can buy "baking beans", where you put grease proof paper over the pastry, and add the "baking beans" (not to be confused with baked beans), which weight the pastry down and stop it rising.

I think you could use something else like dried lentils to weigh it down - probably cheaper.

Personally I take the pastry out when its halfway through cooking and press it down at that point, which seems to work quite well.

[MaryBS]

Patience is a virtue

[TheDMshouldbeRivened]

oh, I put aduki beans in as didn't have any baking beans. And no paper. oops
its pumpkin pie. Or will be.

[Marne]

Put grease proof/baking paper in them and poor in some dried beans/peas (to stop them from rising and loosing their shape, bake until the edges start to colour.

What are they going to be used for?

[MaryBS]

You should be fine with that. Enjoy your pie!

[TheDMshouldbeRivened]

will the beans be ok for cooking now?

[MaryBS]

I wouldn't have thought so - I'd keep them in a tin for next time you need them.