soggy pastry bottoms ~ what am i doing wrong ?

ALIBOBSY

Hmm well I would pre bake the pastry before adding the mix, but it sounds like you have tried that. Only other thing I can think of is to make sure you aren't using too thick a layer of pastry and that the oven is hot when the mix goes in.
I would blind bake until the pastry is starting to go slightly golden, then pull out the shelf and pour the mix straight into the hot pastry to cook in the hot oven. Thats how my mum always did it and showed me.

I would hope this makes the outer layer of egg start to solidfy almost instantly and protect the pastry?

Quiche pastry tend not to be really crispy anyway, but soggy doesn't sound good.

ali x

flea72

what type of dish are you putting it into, metal or ceramic?

i find blind baking in a metal tin gives a less soggy bottom, and also increasing the butter-lard ratio helps

F

Sunnyday

I`m lazy and don`t always blind bake

Sprinkle some flour over the inside of the base before pouring the mixture in, i usually do this (with a bit less flour) even if i`m blind baking too.

SD

iamana1ias

Paint the pastry with egg before blind baking. The glaze will make it waterproof (well sort of).

Butterfly_Brain

I always bake the pastry blind and put on a preheated baking tray till golden

caz07

thanks for all your replies ,i will try again using your tips , by the way i am using a metal dish and I wont put the dish on a tray. Fingers crossed

I'll let you know the results

thanks again

Caz:o

Pink.

Hi caz,

There's am earlier thread with more suggestions that may help so I've added your thread to it to keep the ideas together.

Pink

babyshoes

If you think your hands are too hot, try the suggestion above of running wrists under cold water, and also put your flour and fat in the freezer for a couple of hours (or just store them there!) before use, and use very cold water for the mix.

I personally don't think that is likely to be the problem though, as your pastry is more likely to end up 'tough', rather than soggy. I wonder if you are rolling your pastry thicker than you used to, or if the filling is wetter than it used to be...