Tart Shell, Blind Baking

A pastry shell is blind baked (that is, baked empty) when the filling will not be cooked in the shell, or when the filling is especially moist and might soak the pastry during baking. Heat the oven to 375°F/190°C and set a baking sheet on a low shelf to heat. Line the pan with dough as described in the previous entry and chill for at least 15 minutes. Crumple a large sheet of aluminum foil, flatten it, and line the pastry shell with it, pressing it well into the corners. Fill the shell with dried beans or rice to hold the dough in place. (The beans or rice can be kept and used again.) Bake until the edges of the dough are set and starting to brown, 15 to 20 minutes. Remove the weights and foil. If the tart shell will be filled and baked, continue baking the shell until the base is firm and dry, 4 to 5 minutes longer. If the filling does not require baking, continue baking the shell until well browned, 10 to 12 minutes longer.