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| I s-pie. Pic: Samantha Beddoes (2012) |
The Great British Bake Off (#GBBO) has filled us with a host of new terminology. Cream
cakes are no longer cream cakes: they’re crème patisserie. In fact, it's actually Crème Pat.
Those spaces under the oven where we all store our spare cake tins is actually a proving drawer, which should be kept clean and clear and tidy for when we need to prove our home-baked dough.
We're now alert to the dangers of soggy bottoms and dense sponges.
And, what is more, we all have to blind bake whenever we make pies.
But what is Blind Baking when it comes to pastry? Well, it's basically a way to get a perfect pie crust.
If you cook the pastry without its filling, the pastry could rise and become bumpy and uneven. But if you cook it with the filling from its raw form, the moisture from the filling could make the bottom of the pastry crust flabby and soggy.
So blind baking involves weighing your empty pastry case down and cooking for a certain length of time to help get that perfect crustiness.
The easiest steps to follow when it comes to blind-baking shortcrust pastry (whether sweet
or savoury) are as follows:
- Heat oven to 200C/180C fan/gas mark 6.
- Fill the pastry case with a round of greaseproof paper and add baking beans (these are basically ceramic peas and can be bought quite cheaply from Lakeland or Amazon) to weigh it down.
- I usually prick the bottom of the pastry a couple of times. I’m not sure why. My mum always did it so I do it.
- Bake for 15 minutes (check on it though as some ovens are slow and fan-assisted ovens are fast) then carefully remove the paper and beans and cook the pastry for five more minutes.
This can then be cooled ready for whatever filling you need to put into the pie, flan or tart.
PRO TIP: don’t touch the ceramic beans when they are hot.
Please learn from my fail.
