I need to make individual pies this week. I would usually use pre-bought tin foil containers, approximately 10cm diameter, 3cm high. I can't buy these anywhere near me and have left it too late for mail-order! I also don't have any ramekins I could use in the oven.
Has anyone got experience making their own foil pie trays? I am thinking of using a noodle bowl as a mold and just layering the foil. How many layers of foil is optimum?
I am also worried that the pies won't have enough support while baking (they will be filled meat & gravy pies, traditional Australian style) and could burst open in my oven, so was wondering about placing them into a bed of rice/uncooked beans. Would this still allow the shortcrust pastry to cook?