what can i use instead of baking beans to blind bake pastry
Blind-baking Blind baking can be accomplished by different methods. In one technique, the pie crust is lined with aluminium foil or parchment paper, then filled with pastry- or pie weights (sometimes called "baking beans") to ensure the crust retains its shape while baking. Pie-weights are available as ceramic or metal beads, but rice, dried peas, lentils, beans or other pulses can be used instead. When using this method for a fully baked crust, the weights are removed before the pre-baking is complete in order to achieve a browned crust.[3] Another technique dispenses with weights by placing a second pie tin on top of the crust, then inverting the tins to bake. In this method, the crust browns between the tins.[1] A further simplified technique involves piercing the crust repeatedly with the tines of a fork to produce small holes, allowing steam to escape and preventing the crust from bubbling up, but that does not work with soft doughs such as pâte sucrée.[2]
Hot cross bun The traditional method for making the cross on top of the bun is to use shortcrust pastry;[15][16] however, more recently recipes have recommended a paste consisting of flour and water.[17]
Soup beans While soup beans are traditionally pinto beans (called brown beans in the mountain region), other types of beans are also used.[1]
Alonso Álvarez de Pineda