ChatterBank1 min ago
Keeping pastry down?
13 Answers
I was making a lemon meringue pie recently and in the recipe it says about using baking beads to keep the pastry down when you're baking it. What could be used as a substitute for these as I don't really know what they are or where to get them. It turned out ok but the pastry did rise off the tray a wee bit.
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You can use any heavy inert objects - like rice, beans or even (clean) coins... but I simply prick my pastry right through to the base and then press it down when I remove it out of the oven to stop it lifting up. You can re-use any of the weights - just don't expect to be able to cook them and eat them afterwards !