baking beans

r.mac_2

I don't want to buy fancy baking beans for baking pastry cases blind etc. Can you suggest an old style alternative?

Thanks

Bunnie1982

I have used pasta shapes in the past for baking blind

1sttimer_2

I used to use dried peas/beans. BTW what do you cook when using them? I used to do it for baked custards, but I found it made little difference so don't bother now and it all gets eaten up no problem:rolleyes:

tanith

I always used bread crusts off any stale bread just line the pastry case with greaseproof paper and bung in a few crusts, you have to !!!!!! the pastry with a fork first of course.. then the rest of the stale bread gets used up for a bread pudding... yummy , and as you would probabley thrown the bread away anyway its freee:T

janetmw

My favourite use for a blind baked pastry case ( apart from the classic Lemon Meringue pie) is Gypsy Tart. It is exceptionally yummy, easy and cheap!

For a 7inch pastry case take a small can of evaporated milk 170g/6oz. It works best if the can of milk has been well chilled in the fridge. Place contents in a bowl with same weight of dark soft brown sugar (use the muscavado type). Whisk with an electric whisk until extremely thick and much paler in colour (could take 5mins). It may be possible by hand, but it would take forever! Pour mixture into pastry case. Bake in pre-heated oven at 200C Gas Mark 6 for 12 minutes. It may still seem a little 'wobbly'. Remove from oven and leave to cool. It will then be set. If feeling decadent, serve with cream.

Janet

Noozan

I keep a jar of dried soya beans which I use in place of "baking beans" for pastry cases.

twink

i saw in a mag someone uses an upturned sandwich tin and lines that with pastry then pricks it so no need to bake blind dont know if it would work tho

pavlovs_dog

what are they actually supposed to do?

whenever i am baking a pastry base for a pie/flan/quiche, i always !!!!!! it with a fork repeatedly, bake for 10-20 mins, then fill and cook as normal.

i've never ever used baking beans (or a substitute) before and my baking has always been lovely

Noozan

They hold the pastry down whilst you bake it blind.

In the past, I've treid just pricking with a fork but pastry hates me and still "bubbles" up unless I weigh it down. I've even treid pricking it to death but then the contents of the pastry case (when I fill it) just leaks out and laughs at me.

krishna

I just !!!!!! it, but keep a bit of pastry back to plug the holes after it has been baked blind.

If you want to weigh it down you can use just about anything. I've even used a handful of teaspoons :rotfl:

Krishna

joey-lou

If i am being lazy i just !!!!!! the case but if not I use dried beans/pulses both do well just depends what "head" I have on that day;)