We continue to work with Masa Sablée and Brisée, variants piecrust, glazed, lining a mold

From the original dough recipe and adding some ingredients Sablée variants of this piecrust are achieved.
For example chocolate: Add two tablespoons of cocoa with flour sifting or 60 grams of finely grated dark chocolate for a marbled effect.

Citrus: Add the finely grated peel of 1 orange, lemon or lime to the sweetened dough.

roasted nuts: add 60g of finely chopped almonds or hazelnuts to the dough Sablée or sugar.

Egg glaze

The masses can pincelarse with a mixture of egg yolks and water to give them a golden color and brightness before baking. The egg glaze is used to seal a paste before baking, for example pies coverages.

Mix an egg with a tablespoon of water and a pinch of salt and whisk with a fork and the surface is painted before baking.

As line a mold

First with a rolling pin to roll the dough there but not stretch to the bake not shrink after cooking.

Cool the mold at least 30 minutes before baking the dough to keep its shape.

Roll the dough into a circle 5 cm larger than the mold.

Roll up the dough loosely around rolling pin and unroll to transfer it into the mold. Then press the dough onto the bottom and sides of the mold with a small ball of dough, obtained by removing the leftover dough.

Finally cut the excess dough hanging rolling pin over the edge of the mold, pressing firmly with your hand.

When extend not leave too thin as it is broken.

If the dough does not cover any area, press gently with your fingers to the correct size, otherwise if you add a piece of dough, it peels off when cooked and breaks.

Bake Blind

Once lined uniformly click the bottom base cake with a fork. Then wrap the dough with foil or parchment and fill it to the brim with ceramic balls or dried legumes such as chickpeas. 

The weight of the ceramic balls keeps the bottom of the pie in place during cooking retaining its shape.

Some fillers require quick cooking, so the background partially baked pie before filling and return to the oven, this is called BLIND BAKE.

If the fillings should not cook, bake the dough completely before filling.

Cook the bottom pie for 15 to 20 minutes at 200 ° C until it turns pale golden hue.

When the dough is cooked and golden edge, remove the paper and beans and bake 5 minutes or until it turns light brown. Let cool on a rack.