I'm having problems with my pastry cases going soggy recently and am getting annoyed having to take them out of the flan cases and sit them in the oven a bit more. I prick the bottom, bake it blind for 15 - 20 mins until starting to brown then take out the beans and cook it another 10 mins but when I put the wet mix in it seems to leak through. I'm thinking it might be leaking through the holes pricked in the bottom - do you need this step?

Any hits n tips / reasons anyone know

Westi

Hi Westi. I never pre cook my pastry bases, I make loads of quiche's and have never ever done this or any other pies etc. When I cook my quiche I just put the base in to the pie dish, then fill it with cheese onion and anything I want to put in. Then I put it on a heated baking sheet and put it in the oven after pouring the filling in cook for the alloted time and hey ho I have never had a failed pie. Try it and let me know how you go.

use egg wash to cote pastry all over before adding filling
the egg wash will seal the pastry
but do it when the pastry is hot