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Originally uploaded by chefrb Poking holes in the pie crust with a fork prior to baking allows steam to escape and prevents the crust from bubbling up as it bakes. This is called “docking” the dough. Originally uploaded by chefrb To “blind bake” a pie crust–which is baking the crust without any filling in it–first dock the dough. Then line the pie crust with parchment paper and fill with dried beans. This help weigh the crust down so that it bakes evenly & prevents bubbling. Since I already had food processor & all ingred. for pesto out (for the tart), decided to pick basil & make a quadruple batch. Ambitious! Made a friend’s recipe for tomato-basil tart & garlic-Dijon grilled new potatoes for dinner. Tasty! For happy hour, I settled on peach-blueberry cobbler w/ lemon crust & crab dip w/ orange toasts from Betty Rosbottom. Love her column! Time to re-adjust my expectations! Maybe I’ll just make 1 dessert & an app for happy hour tonight. Started the day overly ambitious: thought I would make pesto, shortbread, peach-blueberry cobbler, & beet cake w/cream cheese frosting. My husband just got me the Wii Cooking Mama game for my b-day. It’s definitely designed for right-handed chefs, not lefties like me! Trying StickyGooeyChef’s recipe for scones for breakfast. Can’t wait for them to bake so I can sample them w/ coffee! @Jeters Baking yeast-raised breads is not difficult–even when kneading–but it requires a lot of time & patience. Be prepared & good luck! |
