Pistachio pie crust and the secret of baking blind …

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I had a bumper baking day yesterday and I have to share the secret of blind baking, something I have done before but perhaps in more detail.

Some of my friends are not convinced yet and still use the ‘beans’method. But i guarantee that if you use this you will not go back to your beans. A better end result, quicker, easier, smoother …

I used olive oil to make this wonderful crust and tomorrow’s post will include a sweet pastry i made using this recipe. The olive oil gives a crispier pastry but if you like the softness i will also include an alternative butter swap. Working with olive oil was wonderful, the pastry has a satiny feel when you knead it, just a pleasure to work with. The flavor of the pistachios laced into the pastry brought it to another level… You have to try it out to know what I mean.

Really amd truly, food makes the world go round, one of life’s best pleasures…

And about baking blind: Cover the pie dish with pastry and pierce it neatly all over with a fork. Rest the crust in a fridge for at least 15 minutes before baking to avoid shrinkage. Bake the crust as it is in a moderate oven without having to cover with baking paper or using beans or weights.

This will save you a lot of time and the result is a crispier pastry without any sogginess in the centre. Leave to cool down before filling.

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Sieve the flour into a large mixing bowl. Add the salt and mix.

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Add the olive oil.

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Rub in the oil until you have a consistent texture. The feel of using oil is silkier, more satiny, less grainy than the rubbing in bitter method.

Dry roast some pistachios on a warm pan, don’t let them brown, don’t overdo it …

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Grind the pistachios, not too finely.

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Add the pistachios to the mixture and mix in.

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Add the egg and work it into the mix. Bind the dough by adding two spoons of water and repeating unti you have the right consistency.

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Bring the dough together, knead lightly and leave in the fridge to rest for half an hour.

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Open up the dough with a rolling pin

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Roll out until its smooth and consistent.

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Place neatly onto a tart dish that has been buttered or oiled. Pat the pastry gently in to place but do not trim it. Allow it to hang over the edge and trim it about 1/4 inch over the rim.

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Pierce it all over, neatly with a sharp fork. Return to the fridge for 15 minutes. Bake at 180C for 20 minutes. Take out and remove the access pastry by applying the rolling pin onto the edge of the tart dish. remove the access pieces and return to the oven for another 5 minutes to crisp a bit more.

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And This week’s paper