Lulu Grimes

How to Blind Bake

Appears in
The Cook's Book of Everything
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About
Blind baking starts cooking the pastry before the filling is put in. This stops the side collapsing as it cooks and also prevents the base becoming soggy.
METHOD
  1. Line the pastry shell with a circle of baking paper and baking beads. (If you don’t have baking beads, use uncooked dried beans or rice instead.)
  2. Blind bake the pastry at 200°C (400°F/Gas 6) for 10–15 minutes, or until lightly cooked. Remove the paper and beads.
  3. Return the pastry to the oven for 5 minutes — it should look completely dry. If you are using a very liquid filling, brush the pastry with a beaten egg while it is still hot, as this will close up any tiny holes.