Savory or sweet pies are delicious!
The problem is that the bottom of the pie often remains soft and is not cooked enough...
And if you bake the pie on its own without the filling, it will puff up.
Fortunately, my grandmother gave me her trick for a crispy pie every time and to avoid a soggy dough.
The trick is to put parchment paper on the dough and put rice on top . Watch:
- parchment paper
- 1 packet of rice
1. Spread the dough on the bottom of the pan.
2. Cover the dough with parchment paper.
3. Pour in enough rice to cover the dough.
4. Bake for 10 minutes and take it out to check.
5. If the pastry is lightly browned around the edges, remove it from the oven.
6. Use the paper to transfer the rice to a container for later use.
7. Put the filling on the dough and return to the oven to finish cooking.
And There you go ! Your pie is now perfectly baked, even at the bottom :-)
Easy, fast and efficient, right?
No more pie shells that are not cooked or moist due to vegetables or fruit.
Now all your pies are perfectly crispy, even on the bottom.
This is called "blind-baking" a pie shell.
And it works with all types of pastry:puff pastry, shortbread or shortcrust pastry.
The top is that the rice is reusable as many times as you want!
The weight of the rice on the pie allows it to cook without puffing or lifting.
As for the parchment paper, it protects the bottom of the pie and avoids having rice everywhere.
Be aware that the rice you have "cooked" cannot be eaten.
On the other hand, you can very well reuse it for the next pie. So keep it in a separate jar.
If you don't want to use rice, replace it with cherry or apricot stones for example.
