Blind Baking, what to use

What should I use to blind bake? (e.g. making pastry for pie/quiche
shells/crusts?) Should I get some blind baking stones (or whatever they are
called?) or is there something else I can use?

"Jonathan Wilson" <[Only registered users can see links. ].au> wrote in message
news:48c2678b$[Only registered users can see links. ].com.au...

You can use all sorts of things. I usually line the pastry case with foil
and then pour into the case dried beans, soup mix (barley and split peas
etc) or uncooked rice. I make sure I spread it into all the corners. As
whatever you use isn't suitable to cook and eat any more, I usually store it
in a container in the pantry and re-use it the next time I blind bake.

Aus Wendy

In article <Luywk.34492$[Only registered users can see links. ].au>,
"AusWendy" <[Only registered users can see links. ]> wrote:


I have been using some dried beans; they are a lot cheaper than the cute
ceramic kind.

--
Chookie -- Sydney, Australia
(Replace "foulspambegone" with "optushome" to reply)

[Only registered users can see links. ]

"Chookie" <[Only registered users can see links. ].au> wrote in message
news:ehrebeniuk-368579.19012619092008@news...

I use dried beans or brown rice (because I had some that hadn been sitting
round for quite a while). You can re-use them many times, so really there's
no need to buy the ceramic ones.

Liz