Keeping pastry down?

[flobadob]

I was making a lemon meringue pie recently and in the recipe it says about using baking beads to keep the pastry down when you're baking it. What could be used as a substitute for these as I don't really know what they are or where to get them. It turned out ok but the pastry did rise off the tray a wee bit.

[Sachs]

Or dried pasta. Did you prick the base well? x

[Sachs]

snap poodi x

[flobadob]

When you prick the base are you supposed to pierce it the whole way through to the actual tray? Also would the rice or beans not make the pastry taste of rice or beans?

[Sachs]

Yep, prick right through to the base. Just keep going in decreasing circles. No it wont affect the taste, it's dried stuff. Just shake off after baking x

[flobadob]

Could I just keep using the same rice or dried beans every time or would I need to use new rice/beans each time I'm making pastry?

[pastafreak]

You could lay some greaseproof paper on the pastry before you use the rice or pasta....and yes-you can use the rice or pasta several times. Remember-you are not baking the pastry completely.

[FelinfoelDr]

You can use any heavy inert objects - like rice, beans or even (clean) coins... but I simply prick my pastry right through to the base and then press it down when I remove it out of the oven to stop it lifting up. You can re-use any of the weights - just don't expect to be able to cook them and eat them afterwards !

[angiealf]

One tip I picked up from somewhere is - scrunch the greaseproof paper into a ball then undo again before putting it in the case, it will fit better to the edges. I use lentils and dried beans over and over (but always keep them in a marked jar so you don't cook them to eat by mistake)

[flobadob]

Thanks for all the suggestions. I'll go get some dried beans I think, cheers.

[thos]

I use dried peas just keep them separate and use them over again.You can put foil or grease proof over pastry first then peas on top