On 17 May 2012 20:02:11 GMT, notbob > wrote:

>On 2012-05-17, ImStillMags > wrote:
>
>> did you prick the crust all over with a fork....that's pretty
>> essential to keep it from poofing all over the place.
>
>Being a self proclaimed King of Quiche, I should know better. Wow!
>Now, I can justify two rollers:
>
>http://tinyurl.com/785633m
>
>nb

Ad the ad says, it's called "docking" the dough. Kinda pre-popping any
bubbles that might form from trapped gases evolved either from the
leavening or steam.

Old baking trick! Grandma used a fork, higher production bakers use a
docking roller tool.

John Kuthe...