Читать книгу Beginner's Guide to DIY & Home Repair - Kathryn Hawkins - Страница 21

Most usually made with a shortcrust pastry which is usually baked without a filling (baking blind). However, I do include a few pies where the filling is baked in the pastry case and then given a topping which requires further baking. Loose-bottomed or spring clip (springform) tins are useful for making pastry cases that you want to be free-standing; for best results, lightly grease the tin and then base-line it with baking parchment. You can also use ceramic, shallow-sided pie or flan dishes for this type of pie, and serve your pie straight from the dish. Again, if you line the bottom of the dish with baking parchment, you will be able to cut the pie and get it out of the dish more easily.

Roll out the pastry to the required thickness to the combined measurements of the diameter plus the sides of the tin or dish. Using a rolling pin, lift the pastry and lower it into the tin or dish. Carefully fit the pastry to the sides, easing it into place, taking care not to stretch or tear the pastry – if the pastry is short, you can patch the pastry together again by pinching and moulding the pastry, sealing over any joins, pressing them evenly to make a smooth case. Make sure there are no air pockets between the sides and the pastry. Trim the pastry as necessary, leaving approx.½cm (5mm) over the rim of the tin or dish.

To bake a pastry case “blind”, cut a piece of baking parchment the same shape as your pastry case, but slightly larger all round. Place it in the centre of the pastry case and half-fill with ceramic baking beans or raw rice. Bake as directed in your recipe until set. Carefully remove the parchment and beans, prick the base with a fork and return to the oven as directed to enable the base to dry out.