Soggy bottoms

[Westi]

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

[Catherine]

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.

[dirt-digger]

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