Now here's something I didn't! When blind baking (baking a pie or tart crust without the filling before adding it) I like to use a large coffee urn filter to contain the beans or rice which are used to weight down the crust and keep it from bubbling up or slipping down at the sides. I prefer it to parchment because I find there is no need to coat it with nonstick cooking spray to keep it from lifting off a little of the crust but mostly because its shape conforms perfectly to that of the interior of the pan. A sheet of parchment has to be pleated in order to achieve this shape.Fellow blogger Cenk Sonmezoy, from Turkey, has a terrific blog called CafeFernando. One of the great tips I learned from him as that by simply crumpling the parchment it practically shapes itself to curve into the dough lined pan. As a graduate of FIT (Fashion Institute of Technology) I should have figured this out long ago. But isn't it the case with all great ideas that one experiences that "why didn't I think of it" moment? Thank you Cenk!
Guidelines for Posting a Comment
Post your comment by clicking on Comment. If you have a question, please post it on Ask A Question. If you feel one of our recipes is incorrect, please look for the recipe on our Blog Categories: BOOK CORRECTIONS to see if there has been a posted revision. (You can also copy and print off any of the pages to include with your books.)
Please do not have: your name as a portal-link to a website, website links, or your email address included with your comments, or we will repost your comment with out any links. Also, please post your comment here, versus trying to email us privately, or we will reply by asking you to post here.