I usually blind bake. Sometimes if not blind baking its recommended to brush the crust with a beaten egg mixture to create a barrier, that is supposed to help. When I blind bake I use parchment paper with some tootpick holes poked in it and beans. I think the foil has a tendency to steam things? I'm assuming that those people who start with a high temp and go to low also start with their quiche on the bottom rack and then move to the middle when they lower the temp? Or not? Because that is something else you can do, even at the recommended baking temp rather than blind bake. Start with the quiche, pie, on the to bottom rack, preferably above a well pre heated baking stone, or even ON a baking stone for 10-15 minutes.

Alexa, rest assured the one I sent you is a gnocci board, also known as a gnocci paddle. I picked it up from a tiny shop in Amalfi. I learned about gnocci boards while I was in Amalfi for a week long cooking adventure. Our teacher, chef Enrico Franzese, preferred the boards to forks. Perhaps in the US people use forks because the gnocci boards are less known. It seems that the difference between the two are that the butter paddle is made out of a single piece of wood while the gnocciboard has an attached handle. I think they are pretty interchangeable and some people don't seem to know the difference anyhow, as evidenced by the following link. jo Here is a link that might be useful: tomayto/tomahto

I made this last year and it was very good! Originally posted by Suzytwo STRAWBERRY RHUBARB COFFEE CAKE ** FILLING ** 3 cups sliced rhubarb, -- 1 inch pieces 1 quart fresh strawberries, -- diced/mashed 2 tablespoons lemon juice 1 cup sugar 1/3 cup cornstarch ** CAKE ** 3 cups all-purpose flour 1 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda ý teaspoon salt 1 cup butter or margarine, -- cut into pieces 1 ý cups milk (buttermilk is even better) 2 eggs 1 teaspoon vanilla extract ** TOPPING ** ü cup butter or margarine þ cup all-purpose flour þ cup sugar Preheat oven to 350. In a large saucepan, combine rhubarb, strawberries and lemon juice. Cover and cook over medium heat about 5 minutes. Combine sugar and cornstarch, stir into saucepan. Bring to a boil, stirring constantly until thickened; remove from heat and set aside. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. (I used my hands, pressing the butter into the flour. Use cool butter) Beat milk, eggs, and vanilla; stir into crumb mixture. Spread half the batter evenly into a greased 13x9x2-inch baking dish. Carefully spread filling on top. Drop remaining batter by tablespoonfuls over filling. For topping: melt butter in microwave over low heat, stir in flour and sugar until mixture resembles coarse crumbs. Sprinkle over batter. Lay foil on lower rack to catch any juicy fruit spillovers. Place coffee cake on middle rack, bake at 350 for 40-45 minutes. Cool in pan. Cut into squares. Posted 6/10/08 by Susytwo Linda

Growing up in my small hometown in Indiana, pie baking was an art and if you made a good pie, you could probably have a statue of yourself on the courthouse lawn! LOL! This recipe came from one of the many bake-offs the Home Extension office put on during the year. It is the recipe from a lady who was famous for her pies. She made them for the best restaurant in town and was the go-to person if you wanted pie for a special occasion. Her crust was made of lard and just about melted in your mouth. Anyway, here is her cherry pie recipe. It's the only one I use. I haven't made one in years (but now I'm craving) and the recipe doesn't give the oven temp and I don't remember??? CHERRY PIE 2 c. canned tart cherries, drained (save juice) 1 c. cherry juice 1 c. sugar 1/4 tsp. salt 3 Tbsp, flour 1/3 tsp. red food coloring (optional) 1/8 tsp. almond extract 1 Tbsp. butter Mix sugar, salt and flour together. Add cherry juice, food coloring and extract. Stir well. Carefully add cherries.