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Baking blind [beyk-ing blahynd]

Pastry is an art, and just as an artist prepares the canvas, so the pastry chef must prepare the pastry.

Pastry is an art, and just as an artist prepares the canvas, so the pastry chef must prepare the pastry. If you’re planning to add a wet filling, such as custard or fruit, to an uncooked pastry case, you risk having a pastry that goes soggy before it has had a chance to bake. Also, your filling might cook quicker than the pastry, resulting in an overcooked filling. The answer in both cases is blind baking – pre-baking the case either partially or completely. Ceramic or dried beans are usually poured into the pastry case, on top of a sheet of greaseproof paper, at the blind baking stage to prevent the pastry rising. Line the pastry case with baking paper and then cover with ceramic or dried beans to prevent the pastry rising when it is in the oven.

Recipes which use the baking blind method

Passion fruit and lemon brulee tart
Raspberry meringue pie

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