9

First, those are not a "tin" which may explain why you've had trouble finding them. They are individual tart rings which must be placed on a baking sheet. Sometimes they're called flan rings or, if they're larger, cake rings. If you do a Google search with Australia "tart ring" you'll see that plenty of baking supply businesses in AU sell them. Good ...


5

A Google search led to Pepperidge Farm's recipe for Chicken Pot Pie. Since they are the big name in the US for puff pastry, I tend to trust them. They recommend lining the pan with a defrosted, lightly rolled sheet of puff pastry and pricking it with a fork before blind baking covered with aluminum foil for 25 minutes at 400F (~200C). Don't use pie weights, ...


4

I make individual chicken pot pies using fresh puff pastry I made myself. Although it's not absolutely required, I always blind bake the crust bottoms. It makes for a more consistently crispy and flake crust too and bottom, and since I make individual pot pies, the bottom is what people see on their plate when serving. Additionally, the blind baking assures ...


3

I blind bake the bottom. In my experience, it's the only way to get that dough to cook-- I suppose because liquid filling right next to raw dough keeps it, the dough, from reaching cooking temperature. I have a neat trick for the pie weight-- pennies! They're made of copper so the conduct heat well, and help the blind crust cook from the top down as well. I ...


3

In the normal cooking time of a quiche (20 to 30 minutes), the crust doesn't really get soggy from the filling, even if it is quite liquid, as is expected for quiche Lorraine. So, you can without problem cook your quiche without first blind-baking the crust. The difference will be in the crispness of the crust: if you try to get it crispy, you should prebake,...


2

The key is not to roll it too thin nor too thick, it should be as thick as pound coin. Then once you've rolled and put the pastry in tin place back into the fridge for 10-20 minutes. (For Yanks, according to the Royal Mint, a pound coin is 3.15mm, which would be about 1/8")


2

Those are English Muffin rings. Do a search for them. Most are 3.25'-3.75'diameter. You can usually get 4 of them for about $6-$7 plus shipping. Many are made by fox river


1

There is no reason to use something else, except that you either don't have pie weights (another name for ceramic baking beads), or you don't have enough of them. Most Americans don't have pie weights in the kitchen. Even those who do, often have a single chain of them, sufficient to cover the bottom of a pie crust but not to fill it. Certain preparations,...


1

I just did a pie with no blind bake and it was fine. Cooked it a little longer, so maybe 30-40 mins in the oven. No pricking, no nothing, just put the packeted puff pastry in the base with some butter to help it not stick. It wasn't soggy or undercooked. Judging by the responses above it sounds like a blind bake is preferable, but I would say far from ...


1

I just baked 2 puff pastry bases. 1 just pricked with a fork the other filled with beans. The 1 I pricked with a fork totally failed. The sides of the base just fell into the center of the dish ending up with a thick flat bottom and no sides. Use beans when you blind bake


1

Those are muffin rings. If you are in the USA you can get them 4 for $7 at Walmart. They carry Norpro and Fox Run. Some people call them flan rings but the muffin rings are exactly the same and much cheaper.


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