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December 10, 2008

Comments

Kniterella

I think your pastry shrank cos you might not have used lard and butter/marg when rubbing in. Also did you weigh out your flour and put the correct amount of water in, cos too much water makes it soggy. Use really cold fats from the fridge and have cold hands it helps at the rubbing in stage. Yep, Sarah got it right too, you are not supposed to trim the pastry before baking and use baking beans on a piece of greaseproof or baking parchment.

Name for your cooking blog

Fyberfoods just thought of that in a flash,
Fyberdishes
Jen's Fybers

Can't think of anymore.

Kniterella

I think your pastry shrank cos you might not have used lard and butter/marg when rubbing in. Also did you weigh out your flour and put the correct amount of water in, cos too much water makes it soggy. Use really cold fats from the fridge and have cold hands it helps at the rubbing in stage. Yep, Sarah got it right too, you are not supposed to trim the pastry before baking and use baking beans on a piece of greaseproof or baking parchment.

Name for your cooking blog

Fyberfoods just thought of that in a flash,
Fyberdishes
Jen's Fybers

Can't think of anymore.

Sarah

Hi,

Love the chapel - looks fab!!

Not an expert in these areas but, from experience, the best way to deal with blind baking a pastry case is to not trim it before you cook it. Let the pastry overhang for an inch or so, bake it, then trim with a sharp knife flush with the pie dish once cooked. That way you get a nice neat edge - at the right height!!

Sarah x

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