Instructions for Prebaking or Blind Baking

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

After lining the pan as directed above, line the inside of the dough shell with a circle of baking paper or a sheet of commercial-grade plastic wrap that extends well up and over the sides.

Figure 7-2A Pressing the beans or pie weights into the crevices on the fluted sides of a tart pan with baking paper between the weights and the uncooked dough

Figure 7-2B Pressing the beans or pie weights into the crevices on the fluted sides of a tart pan with a sheet of plastic wrap between the weights and the uncooked dough; the plastic folded back over the weights ensuring that it does not touch the sides of the metal pan

Figure 7-2C Removing the plastic wrap and pie weights after prebaking the tart shell. The plastic has softened enough to form a casing around the weights, creating a pouch that can be picked up easily and reused.
Fill the shell with dried beans or pie weights (see Note 1), pressing them gently into the crevices on the fluted sides of the pan (Figure 7-2A). If you use plastic wrap, which works much better than baking paper because it conforms more precisely to the shape of the fluted edges, fold the plastic back over the beans so that none of the plastic touches the metal pan (Figure 7-2B). Again, you must use commercial-grade plastic wrap for this technique (see Note 2).
Prebake the shell at 375°F(190°C) for about 15 minutes or until it is just starting to brown on the edges and is set (firm). Remove the beans or pie weights and the plastic or paper. If using plastic, the oven heat will have caused it to shrink into a pouch that is easy to pick up (Figure 7-2C) and can be reused two or three more times before the plastic begins to fall apart.
If the crust is to be baked fully (such as for a cream filling, where the tart will not be returned to the oven), return it to the oven and bake 7 to 8 minutes longer to brown the bottom and finish cooking the dough all the way through. Specific directions are given in the individual recipes.