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Old 28.10.2011, 13:13
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Pastry, baking blind, advice

When using ready made flaky pastry for a pie (Blätterteig, Pâte feuilletée, Pasta sfoglia ) it is advisable to bake blind.

Some baking paper is laid in the baking tin, and then the pastry is laid in the tin, and pricked with a fork. Finally more paper is placed on top, and marbles or dry beans are added to hold the pastry in shape. It is then baked for about 10 minutes at 210 degrees C.

I followed most of these steps yesterday, I was cooking a deep flan, and had a reasonable result.

Today, thinking about last night's result, I had a brain wave! This sounds complicated, it isn't! The pastry shell is baked blind upside down, and no marbles or beans are required.

Why not take the baking tin, and invert it on the working surface. Now cover the tin with baking paper and then cover with the pastry (Most pastry comes ready lined with paper, so this step is very easy). Next simply bake it at 210 degrees for 10 minutes. (It helps if you have a second identical tin) After baking, remove and place a sheet of cold baking paper over the pastry. Now invert onto the work surface. Recover the hot tin, lift up the pastry using the cold paper, and place in the hot tin. Remove the hot paper. Brush the hot pastry with some beaten egg and bake for a further 5 minutes. Now you should have a nicely formed plain baking case, ready to fill and bake.

Q.E.D.!
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Old 28.10.2011, 13:32
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Re: Pastry, baking blind, advice

That's fine if your base is flat. No use if you want curved sides on your pie...
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Old 28.10.2011, 13:43
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Re: Pastry, baking blind, advice

And I'm not sure it would fit back in the tin as the outer will naturally be slightly bigger than the inner.
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Old 28.10.2011, 14:10
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Re: Pastry, baking blind, advice

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And I'm not sure it would fit back in the tin as the outer will naturally be slightly bigger than the inner.
Precisely!

But thanks for the idea all the same Sbrinz.
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