baking beans

ALIBOBSY

I always use the fork pricking method here as that is how my gran and mum always did it.
Shortcrust is fine this way, but puff pastry sometimes still fluffs up at bit, simply knock it down whilst still hot from the oven.

ali x

pudding06

by the way make sure you label the beans used for baking bling, as if used by accident you may be waiting for a long long long time for them to cook. I know been there and done that. kidney beans took for ever to cook and were still inedible after about 5 hours., now I always have them labelled properly.

Trinny

I use dried beans that you soak. Cover the pastry with greaseproof paper and then add the beans.

Trin

minimooch

I need to bake a pastry case tonight , and I dont have any "proper" baking beans.

I have a bag of pearl barley I bought to make hot wheat bags (but thats another story). Do you think I could use those instead on some baking paper?

Any other better suggestions?

Thanks

Grimbal

I've seen chefs on tv use rice if that helps?

tanith

I've used bread crusts before now when I had nothing else.. it worked fine

Diflower

I've even used little pebbles from the garden:)

t_obermory

Just use a fork to p.rick holes all over the base, it stops it rising and bubbling and the holes close when its cooked.

babyblooz

I used a packet of dried peas and then just saved them in an old jam jar to use next time. Worked fine or me.

katie89

I use the excess pastry ( I always have too much).