Sat 14th - 3

I keep trying to make pastry! And this is what happens!

(UPDATE: I just realised you need to know this first: what follows is an empty pastry case, not a pie with a lid. There's no filling in the thing, it's just pastry in a baking dish which should be filled later when cold.)


IT LOOKED JUST FINE WHEN I PUT IT IN THE OVEN!

I hoped the spoon would help show the dimensions a little better, but it doesn't. I fear you'll miss the fact that on one side of the dish the pastry is 3cm thick, leaving space for a filling of just 1cm.

In retrospect, using a recipe for rough puff instead of shortcrust was not sensible, particularly in light of the fact that I couldn't be bothered baking it blind (ie. covered with baking paper weighed down to mimic the dampening effect of a filling).

And this post has taken exactly 1 hour 3 minutes to write because I can't think of a way to finish it. So let's just do it like this: