Blind-baking Pastry

Line the tin/ring/case with the rolled-out pastry and leave it to rest, preferably in the refrigerator, for 20–30 minutes. Now line the pastry case with baking parchment, foil or greaseproof paper, fill with baking beans (or pulses kept especially for the purpose), and bake at the suggested temperature for the recommended time. It is best, when blind-baking, to leave the excess pastry hanging over the rim of the container, because pastry shrinks as it cooks. Once it is cooked, you can trim off the excess and you will have a perfectly neat, even finish.