Pistachio pie crust and the secret of baking blind …

20140512-093522.jpg

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.

20140512-090659.jpg
Sieve the flour into a large mixing bowl. Add the salt and mix.

20140512-090833.jpg
Add the olive oil.

20140512-090955.jpg
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 …

20140512-091319.jpg
Grind the pistachios, not too finely.

20140512-091504.jpg
Add the pistachios to the mixture and mix in.

20140512-091136.jpg
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.

20140512-091655.jpg
Bring the dough together, knead lightly and leave in the fridge to rest for half an hour.

20140512-093106.jpg
Open up the dough with a rolling pin

20140512-093201.jpg
Roll out until its smooth and consistent.

20140512-093936.jpg
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.

20140512-094255.jpg
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.

20140603-062658.jpg
And This week’s paper

12 responses to “Pistachio pie crust and the secret of baking blind …”

  1. A new flavor to try in a pie crust. I often make almond and sometimes hazelnut. Time to try pistachio.

    1. Let me know what you think after you make it Jovina.. Are you also going to try it with olive oil?

  2. I recently tried a pastry made with olive oil & really enjoyed it. Haven’t made it myself yet but this looks like a great recipe to try

    1. Thank you, i am including the recipe for the crust in to tomorrow’s post. It is crunchier and crispier than using butter, certainly not as ‘short ‘ but we all really like it !

  3. Oh yum! I have to try this–just haven’t taken the time lately to bake.

    1. Thank you Michele, let me knkw when you try it and what you think 🙂

  4. […] Pistachio pie crust and the secret of baking blind …. […]

  5. I usually add walnuts or almonds, will try with pistachio next time! 🙂 Your crust looks beautiful!

  6. […] This is a salad in a healthy pie crust made with olive oil and pistachios. […]

  7. […] Sift the flour. Rub the fats into the flour until it resembles fine breadcrumbs. Add rhe sugar or equivalent and a pinch of salt. Add the eggs, mix in and then the few drops of lemon juice. Add cold water, a spoonful at a time until the dough comes together and is the right consistency. Leave in the fridge for half an hour. Open out on a floured surface using a rolling pin. Prepare yoir tart dish, very sparsely buttered. Lay the pastry on top of it and bake blind see instructions here for an easy method. […]

%d bloggers like this: