When cooking fresh home-made pastry, perhaps the first thought that comes to mind; “Oh, it’s too hard, every time I try to ‘blind bake’, it takes too long or it just turns out wrong”. Well, I have the answer for you! FORGET the traditional way, this is just SO EASY!
Once you have made your SHORT CRUST PASTRY, and rolled it out into your quiche dish or the tray you are using.
Just place it in the freezer!
Whether you making a savoury pie or a sweet tart; this method will work EVERY time.
Just put straight into your freezer, it can stay there all day.