Bake blind
Baking blind refers to baking the pastry case of a pie or tart before adding the filling. Here’s how
No, it doesn’t involve donning a blindfold … Baking blind refers to baking the pastry case of a pie or tart before adding the filling. It’s necessary when the pie will be filled with a wet filling, in which case the crust needs to be fully cooked before the filling is added. It also prevents the crust from becoming soggy. Ceramic baking beans or dried beans, uncooked rice or dried lentils are placed on the raw crust to weigh it down and prevent it from rising. These are then removed before the edges of the crust are browned.
Method
Roll out the pastry to about 1⁄2 cm thick and large enough to hang over the tin's edges.
Use your fingers to ease the pastry into the tin, taking care not to tear it.
Prick the pastry all over using a fork and top with a piece of baking paper cut to fit.
Add the baking beans and bake at 180°C for approximately 20 minutes. Remove the baking beans (save to use again), discard the paper and paint on a layer of beaten egg and return to the oven. Bake until golden brown. Allow to cool, then add the filling and bake.
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