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Pate Brisee issues

Isaac_Furman_28996

I seem to be having trouble blind-baking the pate brisee for the quiche Loraine recipe. Tiny cracks keep appearing upon baking, leading the quiche base to leak out. Any ideas as to why this might be happening?

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Chris_Young_80640

Do you have any photos? Hard to tell from your description alone. I assume they occur during baking?

Two obvious possibilities occur to me:

(1) Your oven is baking at a lower humidity than ours did when we developed the recipe. You can increase the humidity slightly by placing a tray of hot water into the oven during the baking. Lowering the baking temperature by 20 °F is also a good idea. Go slower basically.

(2) Too much gluten development. Make sure the dough has adequately rested before baking to allow gluten to "relax" before the blind-baking step.

ipreferale

I had the same issue on my first try but it was for the fact that I did not verify what flour I used. It ended up being Whole Wheat Pastry flour and it was a mess.

I have since made several others using the correct flour without a problem.

Brandon_34695

I had a decent result with a whole wheat pastry flour. Not sure of the brand anymore since it was a small bag.

Samuel_68313

Making pastry is always a pain, a new recipe rarely works right the first time, there just seems to be so many variables with heat, your oven, mixing equipment, etc. that make enough small differences that the overall product can suffer.

t.stanoulis

How thinly are you rolling out the dough? If it's too thin, small cracks can appear during baking that will allow the filling to leak out. I find that sometimes I split the dough as I line the pan with it.

crimsonfancy

I vote to lower temps in your oven and / or rest the pastry longer.
We had trouble with cracks and shrinkage because we were rushing. We also found that not taking our time rolling out the pastry resulted in uneven shrink as well. When we "pieced together" trim, we needed to bring it all back, and rest again.
We pay extra attention to relaxing the dough, and we've watched our oven temps. We have old ovens (no convection) and I've since brought in other tools to better measure temps. We also made certain to set a timer to rotate the pans throughout cooking. When our ovens "kick back on" we see a variance of 30º in short time. Rest, rotate, and stay on top of it is our fix.