Some questions about pastry cases
When baking pastry Delia says in her Complete how to cook prick holes over the base and doesn’t use baking beans but if it rises in oven just pat it back down again, unfortunately mine expanded so much I had to throw it away. But in this website video I saw that Delia pricks holes then scrunches up some silver foil paper onto it then bakes it, then removes it then puts it back in oven for the allotted time. I’m a bit confused which method to use for the dessert recipes, I’m obviously talking about blind baking here.
Also should I have frozen the pastry in the pan longer than 1/2 hour before baking it?