Help...cracked pastry!?!
hello, I've just made shortcrust pastry to make individual quiches, and after blind baking the pastry cases, they have cracked a bit at the bottom edges!. Is there anything I can do to stop my quiche filling leaking out the bottom when I fill the pastry cases!?!? Is it too late to stop this!? Please help!Www@FoodAQ@Com
Answers:
brush the cracks with egg yolk and put it back in the oven for a few minutes, this will seal your crust!.Www@FoodAQ@Com
Actually I've never made a quiche but I have made lemon pie and quite often there are cracks on the bottom!. But I just pour in the filling!. And I have never found it leaking!.!.but then I never look on the bottom to find out!. Does quiche filling have the same concistency as the lemon pie filling!?
Or you can make a glue with flour and a tiny bit of water and apply it to the cracks!. If you think you can taste it when eating the quiche then maybe you can bake it first till the glue has dried!?Www@FoodAQ@Com
Or you can make a glue with flour and a tiny bit of water and apply it to the cracks!. If you think you can taste it when eating the quiche then maybe you can bake it first till the glue has dried!?Www@FoodAQ@Com
Listen to the Scotsman! He has the "correct" answer!Www@FoodAQ@Com