Mid-winter is ideal pie time, in my opinion. There might not be the swath of ripe berries and stone fruits of summer, but the weather is cool enough to justify cranking up the oven and making the most of winter citrus. And blind baking — or letting the pie crust bake for a bit on its own before you add the filling — is a key step in the process.
One of the most common ways to blind-bake a pie is to use dried beans to weigh down the crust as it bakes. This is to prevent the bottom of the crust from puffing up, or the sides of the crust from slouching down. While it's true that using dried beans to do this works well and is inexpensive, I think there's actually a better (and sweeter!) ingredient waiting in your pantry that's perfect for blind baking.
from Kitchn | Inspiring cooks, nourishing homes https://ift.tt/2GYsCqy
via IFTTT
Aucun commentaire:
Enregistrer un commentaire