sf wrote:


>> Preheat oven to 375°F. Line 9" square baking pan with 2" high sides
>> with foil. Place dough in pan and press out to 1/4" thickness over
>> bottom and 1" up sides of pan. Freeze crust until firm, about 20 mins.
>> Line crust with foil. Fill with dried beans or pie weights. Bake
>> until sides are set, about 15 mins. Remove beans and foil. Continue
>> baking until crust is golden, about 10 mins. Spread jam evenly over
>> bottom of crust. Bake until jam is set, about 2 mins. Cool crust.
>
> The foil goes over (on top of) the raw dough, then you fill it with
> beans or pie weights and bake it blind. Afterwards, you remove the
> beans and foil.

That's not the foil Squeaks was asking about. In the recipe, there are TWO
layers of foil used: One between the crust and the pan, and one between the
crust and the pie weights. She was asking about the foil between the crust
and the pan.

Squeaks, in similar recipes I've seen a kind of foil "sling" made which
allows for easy removal of the contents of the pan. You line the pan with
foil, but leave several inches of excess foil on all sides to give you
something to grab when you're extracting the crust from the pan. I'm pretty
sure that that's what was intended, but the recipe left out the step where
you remove the crust from the pan. I think it should read:

"Bake until jam is set, about 2 mins. Use foil to remove crust from pan to a
cooling rack. Cool crust completely, then remove from foil to serving
plate."

By the way, the foil lining the pan should be in the shape of a fat cross,
so that you don't have to crumple up foil in the corners.

Bob