Wednesday, 9 December 2009

Hints and Tips: Baking Pastry Blind

When baking pastry blind, gently stab the pastry all over with a fork and then cover with a layer of greaseproof paper.

If you don't have any ceramic baking beans, buy some large dried beans and keep them to use instead.

Put a layer on top of the greaseproof paper this stops the pastry from rising.  

For an average size 23cm tin, the pastry will need to be baked at 200c for 15 mins.

Then remove the beans and greaseproof paper and return to the oven for a further 5mins to dry the pastry out.

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