BAKING PASTRY BLIND: The reason you bake pastry blind before adding a
filling, is to ensure you don't have a soggy bottom. Line the raw pastry
dough with parchment paper then fill with baking beans so the pastry
doesn't rise. The pastry is then cooked for a short while, filled with
any toppings and put back in the oven. Rather than trim the raw pastry
to size in your tin, take a tip from pastry chefs who trim it once it's
baked blind, to ensure a perfect edge. This will also help you if your
pastry has shrunk a little.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Blind-Baked Pie Crust
Categories: Five, Pastry
Yield: 2 crusts
2 tb Granulated sugar
1 ts Salt
2 2/3 c A-P flour; more for dusting
1 1/2 c Chilled unsalted butter; in
- 1/2" pieces
Whisk sugar, salt, and flour in a large bowl. Add butter
and, using your fingers, smash each piece into a thin
disk. Take your time doing this and donΓÇÖt feel compelled
to break butter into even smaller pieces. Drizzle 2/3 cup
ice water over, dispersing it as widely as possible, and
mix with a rubber spatula to bring mixture together into
a shaggy mass.
Turn dough out onto a surface and work together with
your hands, pushing and flattening until dough holds
together when squeezed in your palm but some streaks of
dry flour are still visible.
Divide dough into 2 portions.
Flatten 1 portion of dough into an 8"-diameter disk. Cut
into quarters, stack pieces on top of one another, and
flatten dough with a rolling pin to about half of its
original height. At this point dough should hold
together with no dry spots remaining, and have nice big
flakes of butter showing. Use a bench scraper or a large
knife to clean any clingy bits of dough from surface.
Dust surface with flour, then dust top of dough with
flour.
Roll out to a 1/4"-3/8"-thick round. Wrap dough around
rolling pin and transfer to a standard 9" diameter pie
dish. Unfurl into dish, then lift edges and allow dough
to slump down into dish. Trim overhang to an even 1"
(there will be some excess). Fold overhang under and
crimp as desired. Cover and chill until very cold, at
least 1 hour and up to 12 hours (cover tightly if
chilling longer than 1 hour).
Repeat process with remaining dough and another pie
dish. Or form into a 1 1/2" thick disk, wrap in plastic,
and chill up to 3 days (or freeze up to 1 month).
Place a rack in middle of oven; set oven @ 400┬║F/205┬║C.
Lay 2 sheets of parchment paper over dough and fill
with pie weights or dried beans (they should fill the
dish).
Set on a foil-lined rimmed baking sheet (this will keep
any butter drips from smoking up your oven). Bake until
edges are golden brown and bottom is opaque (carefully
lift parchment to check), 30-35 minutes. Remove from
oven; reduce oven temperature to 300┬║F/150┬║C.
Lift out parchment and weights. Bake crust until evenly
chestnut brown all over, 10_15 minutes. If baking both
crusts, turn oven dial back up to 400┬║F/205┬║C and repeat
with remaining crust.
By Chris Morocco
RECIPE FROM:
https://www.bonappetit.com
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