Place one of the following over the pastry base, cutting the covering wide enough to make sure it covers the edges as well: [4] X Research source

All Offers Kitchenware Offers Homeware Offers Outdoor Living Offers Clearance Dry:Soon Heated Airer Bundles Spend more, save more on selected knives So, you’ve been lovingly pottering away in your kitchen making the most delicious pie. But when you take it out of the oven and slice it, it has a… soggy bottom! This one is pretty self-explanatory: if you don’t have enough baking beans to fit in your pie dish, just use another smaller dish and put it on top of your pie dish. While you may have put it down to the filling itself soaking into the crust (which isn’t entirely inaccurate), the problem is usually that the crust itself is under-baked.If you don’t have any sugar on hand, another option is to use dried peas as replacements for blind baking beans. Ready to learn how to blind bake pastry? Here we’ll take you through shortcrust pastry blind baking – a technique you can use for dozens of different sweet and savoury recipes. Well, few of us are strangers to the disappointing soggy pie-crust base that can result from recipes that contain very wet fillings. Quiche and certain fruit pies are particularly vulnerable to this problem.

They keep the dough or batter from puffing up while it bakes and ensures that when you fill it with your delicious filling, it’ll come out even and professional-looking. This method has the added advantage of allowing you to invert the two forms so that you can bake them upside down on a baking tray. While the form holds the bottom of the pastry in place, gravity works in your favor by pulling the sides of the crust down, protecting against shrinkage. The problem for many home bakers is that recipes simply ask for a crust to be “blind baked” without describing what this involves or how to do it. Well that’s where this article comes in! Other fillings may require only a short period of baking or a lower temperature than the crust, and so the crust will need a head-start if it is to become crisp. Custard pies for example can curdle if baked for too long. This is especially important if you’re making something like a quiche because it needs to stay contained within its own boundaries during cooking time otherwise it may end up leaking over into another dish while they cook together inside your oven! Meringue PowderHere we have two related problems, both solved by blind baking. By pre-baking a pie crust we make sure that it is fully baked and crisp before we add our wet fillings. This will create an air gap that will allow heat to flow freely around your pie crust, helping it bake evenly and prevent soggy bottom crusts. The metal chains will allow air to escape from underneath so that your crust doesn’t get soggy or burn, but it will also prevent any potential leakage from occurring as well because it covers up all sides so nothing can leak out! This can also be used as an alternative to baking beans if you don’t have any on hand or want to try something new! A safer method is to weigh the crust down with “pie weights.” Here a sheet of baking paper or aluminum foil is placed over the pastry in your form, before being filled with small weights that hold the dough in place. This has the advantage of not only holding the dough down, but also holding the edges up.