A Fun and Informative Blog Posting
Apr 17, 2008 | From the kitchen of Rose
I was asked by Roxanne Webber of chow.com to offer my opinionas to the suitability of beans as pie weights and whether they remain edible after baking. If you are interested in my response click on this link: http://www.chow.com/stories/11054 I can promise you will be pleasantly surprised!
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Hector
07/02/2009 03:10 PM
martha, you may be overkneading the dough when lining your pan. if you are referring to cookie crusts, i like to roll mines between sheets of plastic wrap and also line the pan borders about 1/4 inch higher as it accounts for some shrinkage.
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martha
07/02/2009 01:46 PM
Dear Rose,
I love your books. My pies are usually a big success except when I have to bake blind sweetened crusts. At least 20% of the time the crusts shrink down, even though I follow your recipe, chill dough, weight w/beans or pastry weights, use parchment etc., check oven temp. etc.
Please point me if you can to which recipe in the Pie & Pastry Book is easiest to do, even though I believe I've tried them all I want to start all over.
thank you!
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martha
07/02/2009 01:45 PM
Dear Rose,
I love your books. My pies are usually a big success except when I have to bake blind sweetened crusts. At least 20% of the time the crusts shrink down, even though I follow your recipe, chill dough, weight w/beans or pastry weights, use parchment etc., check oven temp. etc.
Please point me if you can to which recipe in the Pie & Pastry Book is easiest to do, even though I believe I've tried them all I want to start all over.
thank you!
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Anton
06/03/2009 09:08 PM
Cool!
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Rose Levy Beranbaum
05/18/2008 08:45 AM
thanks you matthew.
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Matthew
05/17/2008 05:09 PM
I believe she uses a jumbo coffee filter. I usually use parchment.
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Patrincia
05/17/2008 04:28 PM
You mean you put the rice right into the unbaked crust with nothing between the two, no liner of any kind?
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Rose Levy Beranbaum
05/17/2008 02:47 PM
i fill the rice about half full and then push a lot of them up against the sides. the idea is not to weight down the crust more than necessary just to prevent it from bubbling up. i don't use foil as i want the crust to breathe and not to steam.
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Tammy Bartley
04/18/2008 07:37 PM
Thanks Zach... I was filling the shell halfway up with beans. Yikes!
Thanks for the quick response. I'm blind baking two shells tomorrow. Would I use the same amount with rice? How do you keep the sides from shrinking or bubbling?
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Patrincia
04/18/2008 01:07 PM
Fantastic Rose... now I can get rid of those yucky beans I've been saving. The thought of toasting the rice before cooking it is very interesting... can't wait to try it out.
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Rozanne
04/18/2008 12:47 PM
Great idea Rose!
"Waste not want not" a phrase I grew up with. I think I must have heard it from my mum a million times in my lifetime. My mum hates to waste anything. She would love this idea.
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Zach Townsend
04/18/2008 12:46 PM
Tammy,
You only need enough beans to cover the bottom pretty well. If you're beans are stacking on top of each other, you're putting in too much.
Zach
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Zach Townsend
04/18/2008 12:24 PM
Love that...good information! I love the rice pilaf idea. Waste not want not.
Zach
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Bill
04/18/2008 11:33 AM
I actually have an old plastic container of stinky beans...been meaning to throw them out and switch to rice...not sure why I haven't done that yet.
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Hector
04/17/2008 09:09 PM
YES, finally, rice over beans, por favor!
Great article, and thanks for the research.
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Tammy
04/17/2008 07:10 PM
Interesting. I didn't think you could use them again but I didn't know why. I like your solution with the rice.
I have a question on blind baking pie dough... how far do you fill the pie plate with beans (or rice)? My crust gets dented with bean imprints...and doesn't seem as flaky as my fruit pies ...am I using too many beans to weight down the crust?
btw.. Welcome back. We've missed you. (although we are all eager to see your new creation) :-)
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Killer Cork
I'm Back!