Problems with baking pasty cases
When I return the pastry to the oven for 7-8 mins after having glazed it in the thick lemon
pie recipe, the base always rises up. I try and flatten it with back of spoon but by then it’s quite flaky and falling apart and I can’t use it and it definitely won’t hold a liquid filling?
And I always prick the base as well!
Any idea what I’m doing wrong?