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Baking pastry cases blind?

(9 Posts)
TheDMshouldbeRivened Fri 04-Sep-09 17:20:47

why? and How?

TheDMshouldbeRivened Fri 04-Sep-09 17:26:19

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

MaryBS Fri 04-Sep-09 17:27:17

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 Fri 04-Sep-09 17:27:38

Patience is a virtue

TheDMshouldbeRivened Fri 04-Sep-09 17:28:05

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

Marne Fri 04-Sep-09 17:28:54

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 Fri 04-Sep-09 17:29:18

You should be fine with that. Enjoy your pie!

TheDMshouldbeRivened Fri 04-Sep-09 17:31:59

will the beans be ok for cooking now?

MaryBS Fri 04-Sep-09 19:34:01

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

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