Guidelines for Making Pastry and Baking Blind (Junior Cert Home Economics): Revision Notes

Guidelines for Making Pastry and Baking Blind

Guidelines for Making Pastry

1. Measure Accurately: Too much flour makes pastry tough.
2. Keep Ingredients Cold: Cold ingredients prevent greasy texture.
3. Introduce Air: Sieve, rub in, roll, and fold to keep pastry light.
4. Minimise Handling: Less handling reduces melting of fat, preventing greasiness.
5. Control Moisture: Add water gradually; too much makes pastry sticky.
6. Chill Before Rolling: Relaxes gluten, makes it easier to roll, and prevents shrinking.
7. Roll Gently: Roll lightly on a floured board, turning often. Avoid over-stretching.
8. Preheat Oven: Cook at the correct temperature (200°C) to burst starch granules and set the pastry.

Baking Blind

Baking blind involves pre-baking a pastry case without filling, which ensures it doesn't become soggy when the filling is added.

Baking Blind Technique

1. Prick the base with a fork.
2. Cover with greaseproof paper and fill with rice or baking beans.
3. Bake for 15 minutes at 200°C.
4. Remove paper and beans; bake for an extra 5 minutes.