Pate Brisee blind bake problem: possible to get a crusty rim?

Ok. I made a Pate Brisee for a quiche last weekend. I had a nice, cold slab of dough, and I rolled it out, tucked it into the springform pan, and popped it in the oven for a blind bake. When I took it out of the oven, I was so discouraged to see that it had slumped down the sides, making it impossible to pour the quiche liquid into it without it draining out.

I ran this by my colleagues at ChefSteps, and they had tons of tips and tricks, including, (1) I should've made enough for two crusts, in case something went wrong with one. I will do this EVERY TIME from now on... seriously. (2) I should've baked the entire quiche 24 hours in advance—quiche is better the day after, Grant tells me, but this also would've eliminated the panic of guests arriving in a few hours with a ruined crust. Good advice.

But still—my fatal flaw, really, was the way I positioned the crust in the pan: ChefSteps likes to drape the extra crust over the sides of the springform, bake, and then slice off the extra when the pie is done, so you can remove the sides of the springform. However, I didn't want to lose all the extra crusty deliciousness, so I folded it back in on itself to make a crust "rim," like you would with a normal pie plate, thus weighing down the sides and causing them to slump.

SO, FINALLY, to my question: Is it possible to have a thick, crusty rim when baking with a springform? And if so, how do you achieve that without the crust slumping? Is there some way to hold the edges up to the sides of the pan? Or is it hopeless?

Thanks, All!

KTQ

PS: Wish I took a picture, but I was busy lying on my kitchen floor, cursing the world. Sorry.

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Comments

grant

Did you not line the crust and fill with weights or beans? I cant imagine how the crust would slump down if you did that girl.

And sure, you can get any thickness rim with a spring form. But what is it you really want? More crust? Thicker Crust? Or the look of a thick rim?

Karen_Taylor_Quinn_36329

I did weigh it down, yeah. Lined with foil and filled with an entire bag of rice.

I want a nice, thick rim, like a traditional pie. All that thick crustiness, the rippled part, is my favorite part of the pie/quiche. Maybe I just need to cut off some of it anyway? I dunno...!

T__2156

My pâtissier sweety will take a stab:

1. MOAR pie weights. Unreasonable, spilling-over, packed-to-the-gills amounts of pie weights. A lot of pie weights.

2. Rest the dough again, if you must, after putting it in the springform pan to reduce gluten springback.

3. Be sure not to grease the springform in any way, which would increase sliding-down.

PS: I have been on my kitchen floor like that many, many times. My only other advice is to do it every week until you become old. Or I could refer you to this website where they make awesome recipes with superb videos...

kh.anuj

Not sure if it would work but you could try wrapping a thing of aluminium foil around it. Otherwise join the club of pate brisees gone bad. http://www.chefsteps.com/forum/posts/pate-brisee-woes-8.