Baking a crust blind

Recipe from: 4/19/2001 12:00:00 AM
Ingredients 1
Servings 0
Time

Ingredients

  • 1
    quantity basic shortcrust pastry
 

Method

 
BRUSHED WITH EGG WHITE:
Probably the easiest way, but not the most effective.
Lightly brush the pastry with whisked egg white and bake for about 15 minutes at 200 ºC until the crust is just done, but not brown.

LINED WITH LIGHTWEIGHT ALUMINIUM FOIL:
Line the pastry with a piece of lightweight aluminium foil large enough to hang over the sides of the pie or quiche pan.
Lightly press the aluminium foil onto the pastry base, and up against the sides of the crust. (This ensures the crust will keep its shape during baking.)
Bake for about 15 minutes at 200 ºC, remove the aluminium foil and bake for another 5-10 minutes at 180 ºC or until the pastry is cooked but not browned.

WITH BAKING PAPER AND DRIED BEANS:
Line the pastry with a sheet of baking paper large enough to hang over the sides of the pie or quiche dish.
Fill with dried beans or uncooked rice.
Bake for about 10-15 minutes at 200 ºC, remove the baking paper and beans, and bake for another 5-10 minutes until the pastry is just done.

 

Read more on: starch  |  bake
 

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