Blind Baking Definition
When you are blind-baking it is to bake an empty pie, tart or flan shell so the pastry is partially cooked before the filling is added, or to cook completely if the filling isn’t to be cooked with the shell.
When blind baking a pastry crust you are doing it (without a filling) to stop the pastry base rising during cooking, by doing this it ensures that the bottom crust will be cooked through and crisp.
Without doing this many pie fillings will cause the bottom crust to be soggy and wet.
This is often used when one wants to create a cold pie with a baked crust.
Successful Blind Baking
- Line the base and sides of an uncooked pastry case with non-stick baking paper or foil.
- Fill it with dried beans, or rice, or macaroni elbows, or metal or ceramic baking weights.
- Place on a baking tray and cook in an oven preheated to 220°C (428°F) for 8-10 minutes.
- Remove the pastry case from the oven and remove the baking paper or foil and weights.
- Cook for a further 5-10 minutes or until light golden.