"The difference between a soggy bottom and a crisp one!" Rachel Hill
13 October 2016
I have failed for many years to make pastry. Then someone suggested these beans and hurrah, my pastry looks like pastry, tastes like pastry and is not soggy! I blind bake for ten minutes with these in and I've got pastry which is reliably good! I'm delighted. I also like the fact that make little indents in the pastry because it creates little puddles of gooey delight when you are making cherry pies.