Tala Ceramic Baking Beans - Reusable Heat Resistant Blind Weights - Oven Beads for Pies, Tarts, and Pastry Crusts - Baking Accessories - Approx. 700g

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It’s every baker’s worst nightmare. Nevertheless, soggy pastry bottoms are – thankfully – completely avoidable with the right know-how. The answer to this common baking woe? Blind baking of course. This simple technique sees you pre-baking your pastry before you add in any raw or wet filling.

Re-use the sugar several times before using it in your favorite recipe for a toasted, caramel flavor. 5 – Another Pie Form Carefully position your pastry over your baking tin. Gentle press it into the tin, pushing it all the way into the corners.

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! All you need to do is preheat your oven to the desired temperature and then coat the bottom and sides of your pie crust with meringue powder. 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. Glass marbles are another great alternative because they have the same density as ceramic or metal ones. They’re made out of dried pulses like peas or lentils (hence the name), and they have a similar texture and weight as regular baking beans do when they’re dried out.

Now you know about the importance of blind baking pastry and how to do it, why not start whipping up a few delicious treats? This sumptuous Salted Caramel and Chocolate Tart is a chocoholic’s dream, while a batch of Gluten-Free Spinach and Ricotta Tartlets will make the ideal canapes for your next dinner party. Soggy bottoms, be gone!Sugar is cheap and in every kitchen pantry. Simply mold some aluminum foil around the pie crust and up the sides, then fill the crust with sugar. It will fill every nook and cranny of the pie tin, making sure that the dough is firmly in place.