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Baking blind
Appears in
Published 1998
Baking the pastry before adding the filling prevents the base becoming soggy during cooking.
After the pastry has been eased into the prepared tin, use a small ball of excess pastry to gently press the pastry into the sides of the tin around the fluted edges.
Use a rolling pin to trim the pastry edges. Gently but firmly roll across the top of the tin. Refrigerate for 10 minutes.
Prick the pastry shell to allow steam to escape during baking. Line with crumpled greaseproof or baking paper, fill with rice or baking beans and bake for the time specified in the recipe.
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