Baking blind: a process of prebaking shortcrust pastry cases for quiche-type dishes. The pastry is rolled large enough to leave a slight overlap after being pressed into the corners of the tart mould. The pastry is then lined with aluminium kitchen foil or paper and filled with dried beans or rice. The filled case is baked at 180°C (355°F) until the pastry has begun to brown and is set in the mould. The case is then emptied of the beans or rice and foil or paper and the baking is finished by returning the case to the oven for a further 5-7 minutes, or until the pastry is evenly brown. The overlap is then trimmed from the top of the mould to leave the case level with the top lip of the mould.
