Prebaking Pastry Shells

Some of the most delightful tarts and pies are filled with raw fruit, such as berries, kiwifruits, grapefruits, or bananas. To make them, the pastry shell is fully baked with no filling (called baking blind) allowed to cool, and covered with a creamy filling such as lemon curd or pastry cream, and then the fruit is arranged on top.

To prebake the pastry shell, roll out the dough, line the pan or ring, and chill for 30 minutes to 2 hours while you prepare the filling and fruit. Preheat the oven to 400°F. Line the pastry-lined pan with a sheet of parchment paper (aluminum foil leaves specks, waxed paper leaves wax), making sure it extends beyond the rim so it is easy to remove, and then fill with something heavy like rice or dried beans (you can reuse them for prebaking other crusts) to hold the pastry down (otherwise it will puff up). After about 15 minutes, when the edges of the pastry lose their sheen and take on a matte appearance, remove the weights and parchment and bake the shell for about 10 to 15 minutes longer, or until the shiny center loses its sheen and the edges barely begin to brown.