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Sweating pastry?
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Total newbie to all this baking malarkey. I tried baking a quiche, first attempt ended in the bin but I had enough filling left over to make a smaller one in a pie dish. Both times after blind baking the base was really sweaty after I took out the baking beans? The shortcrust pastry has parmesan in it too - could this be the cause? Or is this quite normal? Any advice would be appreciated.
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