Pastry Case

The other day I blind baked this and it came out pretty well. I realised I didn't have any pictures of a pastry case on its own so here we go.

It was made from the leftovers of three batches of pastry I'd used (all three used a 2:1 ratio of flour to fat, two used half butter and half white flora and the last was all butter). When they mixed they normalised pretty well and I found it rolled out perfectly.

I baked it for 20 minutes (at about 180 degrees) with some greaseproof paper and rice in the middle to stiffen it, then I removed the rice and paper and baked it for another 5 minutes to stiffen the base. Finally I weighed it down with ceramic cooking beads and baked the whole thing for another 10 minutes to brown the crust.

I ended up using this to make a banana cream pie, in case you were wondering.