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.