Impressive! This dessert is a lot of hard work! And I love how you used that small part which you trimmed from the big one to make the little one! I have a question: at 4:40, the caption says "Use sugar as pie weights", but doesn't it melt in the oven when baked? In fact, I first thought that you used salt when I saw that it doesn't melt. I think here where I live we mostly use dry beans as pie weights!
It's a lot of hard work, however it is so delicious and well worth it! It shouldn't melt within such a short baking time and low temperature. It also depends on the type of sugar. I recommend caster (fine white sugar) or granulated sugar. There is only a little bit of melting and hardening at the edges. The sugar can also be reused in other recipes. Dry beans can also be used as pie weights! 😊
Impressive! This dessert is a lot of hard work! And I love how you used that small part which you trimmed from the big one to make the little one!
I have a question: at 4:40, the caption says "Use sugar as pie weights", but doesn't it melt in the oven when baked? In fact, I first thought that you used salt when I saw that it doesn't melt. I think here where I live we mostly use dry beans as pie weights!
It's a lot of hard work, however it is so delicious and well worth it! It shouldn't melt within such a short baking time and low temperature. It also depends on the type of sugar. I recommend caster (fine white sugar) or granulated sugar. There is only a little bit of melting and hardening at the edges. The sugar can also be reused in other recipes. Dry beans can also be used as pie weights! 😊
Ah, I see, thank you for clarification!
You're welcome! Happy baking and oishii munching!! 😋@@f.trapezina232