soggy pastry bottoms ~ what am i doing wrong ?

jcr16

I've always made quiche and bakewell tarts with real sucess. but in the last year i just can't do it.

My pastry always ends up uncooked at the bottom.

I've always once pastry rolled out ( weather it homemade or ready to roll stuff) put in the the fridge for half hour once i've lined dish. then filled it.

I've tried blind baking, i've tried cooking it longer and slower, i've tried hotter and faster.

i just can't seem to get it to work. The edges are perfect and always work.

HELP. I'm using a gas fan assisted oven if this make any difference.

MRSMCAWBER

Hi there

Are you cooking in metal dishes? as that helps..also -putting a baking sheet in the oven as its warming up and then putting the dish straight onto it helps as it transfers heat straight to the bottom....

Pink.

Hi Jcr,

I agree with Mrs Mac, a metal dish conducts the heat more and gets hotter so cooks the pastry better. Another thing I do is when baking blind remove the pastry from the oven once it's almost cooked and brush with beaten egg then pop back into the oven for another few minutes. This seals the pastry and prevents the quiche filling from saturating it.

Pink

jcr16

yes i am using a metal tin. i have a loose based flan tin for the quiche and a tray bake tin for the bakewell.

The crazy thing is, last week i was ill i asked my mum to make me a quiche i gave her all the ingrediants even my quiche tin and she made a perfect quiche.

I've heard that some peoples hands are simply too hot to make pastry , do you think this is really true and i simply am just not able to make it any more ?

i will give it another go tomoz , blind baking.

What pastry recipe are you using please ?

VfM4meplse

Don't fork the pastry (if that's what you're doing).

Create a barrier of cream cheese btwn the egg and pastry for quiche, or thicken the jam down for bakewell tarts - yes I know its not authentic but it does taste good.

VfM4meplse

jcr16 wrote: »

What pastry recipe are you using please ?

Half fat to flour and no more than 1 tbsp water for every oz of fat.

Pink.

jcr16 wrote: »

What pastry recipe are you using please ?

Hi Jcr,

I have warm hands and make terrible pastry if I do it by hand so I mix 8oz plain flour, 4oz stork (some people prefer half lard and half margarine) and a pinch of salt in a food processor. Then add 2-3 tablespoons of cold water until it comes to a soft consistency. Then roll out.

Pink

growingafamily

if your filling is wet then it can make your pastry wet and not cook properly.
When I make quiche I always sprinkle semolina in the bottom of the uncooked pastry case before pouring in the filling then cook as normal never had a soggy bottom since doing it this way thanks to Nigella ! You don't even know the semolina is there when eating.

lucyhope

If your hands are hot when making pastry, run your wrists under the cold water tap, it'll cool them down.(Taught this one at school more years ago than I care to remember but it's never let me down!)

caz07

hi there
could any kind people help , i have done it with mixture straight on to uncooked pastry and also onto cooked pastry not sure what i'm doing wrong.:(
thanks in advance,
caz

midnightraven3

are you baking the pastry blind?
and not putting your dish onto a tray helps as well when its in the oven

i always bake blind 1st,
nothing worse than a soggy bottom:D