Home Cooking

Foil Sticking to Tart Crust


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Foil Sticking to Tart Crust

Velda Mae | May 9, 2011 04:34 AM

I've recently baked two tart crusts from Dorie Greenspan's Baking from My Home to Yours -- the plain shortbread crust and the chocolate one. The instructions say to butter the shiny side of a piece of foil and press it against the crust before baking it. In both instances, I used what I thought was an appropriately generous amount of butter yet the foil stuck to the crust. Is there a reason to use foil instead of parchment or can I switch to parchment with pie weights even though the weights aren't required for these crusts?

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