Pastry question from a dumbie

So I made a pie last night for dinner.Wanted pastry on top and bottom of pie.Keep hearing about blind baking, so thought I should give it a go.Was using pre rolled puff pastry sheets. Rolled it out a bit bigger to fit my pie dish,and put baking paper and rice on top and baked it for 15 mins.Then when I took it out, of course the edges of the pastry (which I'd left out to join on with the top layer of pastry to seal the pie) had all puffed up.So when I put the filling in, and the top layer of pastry, I had nothing to join the pastry layers together.

So what should I have done!How am I meant to do this!

I dont think you should blind bake puff pastry!

oh.so that was the mistake.duh!I told you I as a dumbie.So how do you avoid a soggy base!Or should I be using a different sort of pastry!

You are no dummy at all. Often a pie with a puffy, golden top has a short pastry base and puff pastry top. I always make a bacon and egg pie with puff pastry and I never use a short pastry or pie pastry on the bottom. I dont bake it blind either.

What sort of pie was it!

Was a roast lamb and vegie pie - leftovers from the night before.

i put some grated cheese on the bottom, Fisher told me that one

Does that make the bottom pastry bake properly without blind baking it!

So if it's puff pastry.I don't need to blind bake!Only short pastry!

And.what is the difference between puff and short!I guess one puffs up.!But is that the only difference!

Here you go.this will give you a better idea of various pastry and it's uses.far quicker than me typing it all out. From recipe finder.

Question: What is the difference between sweet puff pastry and short crust pastry! Perhaps you could do an article explaining the difference between pastries with suggestions of what the pastry can be used for.

Puff pastry can generally be described as flaky, light and buttery, good for pies and pastries; while shortcrust pastry has a more crumbly, biscuit-like texture which is good for tart or quiche cases. Sweet puff pastry is literally puff pastry with sugar added to it, while sweet shortcrust pastry is not commercially available. When making a pie, many cooks use shortcrust on the bottom and puff pastry for the lid.

Puff pastry Puff pastry is best for pastries, sausage rolls, sweet or savoury pies, turnovers and palmiers. Puff pastry is usually made with canola or a vegetable oil. Butter puff pastry is puff pastry made with butter instead of the vegetable oil and no sugar. Whether you use normal puff pastry or butter puff pastry is entirely a matter of personal preference. Sweet puff pastry is puff pastry made using sugar. In Australia, it is not available ready-made. It is used in sweet recipes that require a flaky, buttery pastry such as a sweet pie.

Shortcrust pastry Shortcrust has a slightly biscuity, crumbly texture that is resistant to soaking up fluids so is perfect for quiches, tarts, samosas and other savoury delights with wet fillings or those that are not being served immediately. It is surprisingly sturdy when removed from its tin. Plain shortcrust is usually used for savoury fillings but can be a good counterpoint to very sweet fillings too so it is an all-purpose option. Pate sablee is a sweetened shortcrust pastry, though more like a biscuit dough, in that butter and sugar are beaten together before the flour and liquid are added. The word sablee means sandy or grainy and this effect is sometimes enhanced by the addition of ground almonds.

Fillo Fillo is wafer thin and crunchy and brown when cooked. Use fillo when a light, crunchy pastry is required, like a spinach pie, or where it will receive a good soaking in a syrupy liquid such as when making baklava.

Choux Choux has very specific uses such as for making eclairs, croquembouche and choux buns. When baked, it transforms into light-as-air puffs with hollow pockets perfect for filling with cream or chocolate.

thedifferenceis1forsavoraryandashortisreallyforsweetpies

You can also get a crusty pie pastry pre-made.

yescookessentialshasexplainedbetterthanmemoredetailed

If you stand your pie dish on a metal tray when you bake it the heat will transfer to the bottom of your pie and you don't need to bake it blind.I only blind bake for "open" pies, tarts, quiches, etc. that's aren't going to have a top on them and which are generally not cooked for as long as a "closed" pie because the contents don't need much cooking.