My pastry starts with a nice round shape out of the fridge but soon
resembles an ouline map of Iceland and I end up sealing up the fjords,
but they still leak after baking blind.

What am I doing wrong?

"conrad" > wrote in message
ups.com...
> My pastry starts with a nice round shape out of the fridge but soon
> resembles an ouline map of Iceland and I end up sealing up the fjords,
> but they still leak after baking blind.
>
> What am I doing wrong?

To maintain the round shape you need to roll the dough on a floured surface,
turning 1/8 of a turn each time you roll across the dough. As you turn, be
sure to lift the dough and dust the dough and the surface, as needed, to
prevent it from sticking to the surface. To get the dough started, press it
into a flat, round disk before refrigerating, not a ball. Before rolling,
press your rolling pin into the dough in parallel rows, then turn and repeat
a couple of times. This will help soften the dough without warming it and
gets the rolling process out to a quick start.

As for the leaks, I guess I don't understand the situation. Quiche is baked
in a pie plate or a quiche tin. You roll out the dough and line the pan so
to some degree the shape of the dough before the pan is lined doesn't really
matter. I don't blind bake my quiche pastry but I know that other do. I
don't think any pastry would support a quiche and not leak unless it was
supported by a pan.

Thanks for info. The pastry is baked blind in a loose-bottomed tin. If
there are any leaks in the pastry shell it allows the liquid filling to
leak out.

I'll try out your ideas.

"conrad" > wrote in message
ups.com...
> Thanks for info. The pastry is baked blind in a loose-bottomed tin. If
> there are any leaks in the pastry shell it allows the liquid filling to
> leak out.
>
> I'll try out your ideas.
>

It sounds like you are rolling it too thin.

I have just done another this morning, this time a sweet pastry for a
cold whipped cream fill so the leaking is not a problem this time.

The pastry began to crack early in the rolling process. My suspicions
is the texture before I begin rolling. Is it too dry, too much
handling, too little kneading, too little shortening?

"conrad" > wrote in message
oups.com...
> I have just done another this morning, this time a sweet pastry for a
> cold whipped cream fill so the leaking is not a problem this time.
>
> The pastry began to crack early in the rolling process. My suspicions
> is the texture before I begin rolling. Is it too dry, too much
> handling, too little kneading, too little shortening?
>

I think it was too dry. I used to be afraid of adding too much water when I
started to make pie pastry and always had that problem. What recipe are you
using? Do you make it by hand? Do you have a food processor?

"conrad" > wrote in message
oups.com...
> I have just done another this morning, this time a sweet pastry for a
> cold whipped cream fill so the leaking is not a problem this time.
>
> The pastry began to crack early in the rolling process. My suspicions
> is the texture before I begin rolling. Is it too dry, too much
> handling, too little kneading, too little shortening?
>

I think it was too dry. I used to be afraid of adding too much water when I
started to make pie pastry and always had that problem. What recipe are you
using? Do you make it by hand? Do you have a food processor?

I have just done another this morning, this time a sweet pastry for a
cold whipped cream fill so the leaking is not a problem this time.

The pastry began to crack early in the rolling process. My suspicions
is the texture before I begin rolling. Is it too dry, too much
handling, too little kneading, too little shortening?

Thanks for info. The pastry is baked blind in a loose-bottomed tin. If
there are any leaks in the pastry shell it allows the liquid filling to
leak out.

I'll try out your ideas.

"conrad" > wrote in message
ups.com...
> My pastry starts with a nice round shape out of the fridge but soon
> resembles an ouline map of Iceland and I end up sealing up the fjords,
> but they still leak after baking blind.
>
> What am I doing wrong?

To maintain the round shape you need to roll the dough on a floured surface,
turning 1/8 of a turn each time you roll across the dough. As you turn, be
sure to lift the dough and dust the dough and the surface, as needed, to
prevent it from sticking to the surface. To get the dough started, press it
into a flat, round disk before refrigerating, not a ball. Before rolling,
press your rolling pin into the dough in parallel rows, then turn and repeat
a couple of times. This will help soften the dough without warming it and
gets the rolling process out to a quick start.

As for the leaks, I guess I don't understand the situation. Quiche is baked
in a pie plate or a quiche tin. You roll out the dough and line the pan so
to some degree the shape of the dough before the pan is lined doesn't really
matter. I don't blind bake my quiche pastry but I know that other do. I
don't think any pastry would support a quiche and not leak unless it was
supported by a pan.