Quote:
Originally Posted by Lady Jane
10-4 copy that. I have grain Dijon; will that do and what do you use for pie weight?
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Any mustard will do. Most recipes I have seen online use grainy-type mustard. I had traditional smooth Dijon on hand, so that's what I used.
I have been using rice and plastic wrap, but will probably change to either dried chickpeas or beans. Rice can fall into the pastry and is hard to dig out. If a bean accidently falls into the pastry while cooking it's not hard to extract!
I use the following method to make pastry, line the tart ring or pan, and blind bake. Go to 1:52 in the video, the direct link wouldn't work for me.