Blind bake

Blind baking means baking a pastry case empty, before you add the filling. You line the raw pastry with paper and fill it with weights so it keeps its shape. You do it when the filling is wet, such as custard or quiche, or when the filling is not baked at all, such as lemon curd or pastry cream.

How to do it

1. Roll out the pastry and line a tart pan. Prick the base with a fork, which is called docking.
2. Chill the lined pan for at least 30 minutes so the fat firms up.
3. Heat the oven to 190°C (375°F).
4. Line the pastry with crumpled parchment paper and fill it to the top with pie weights, dried beans or rice.
5. Bake for 15 to 20 minutes, until the edges look dry and pale gold.
6. Lift out the paper and weights. Bake 5 to 10 minutes more, until the base is dry and lightly golden.
7. For a very wet filling, brush the hot base with beaten egg and bake 2 minutes more to seal it.

How to tell it is done

For a partly baked shell that will go back into the oven, the base looks dry and matte with no damp patches. For a fully baked shell, it is golden brown all over and sounds crisp when you tap it.

Why it works

Raw pastry under a wet filling soaks up liquid before it can set, and you get a soggy bottom. Baking it first drives off water and sets the starch. The weights hold the sides up and stop the base from bubbling while the fat melts.

Common mistakes

• Skipping the chill. Warm pastry slumps down the sides of the pan.
• Not filling the weights up to the rim. The sides slide down.
• Taking the weights out too soon. The pastry is still soft and puffs up.
• Stretching the pastry into the pan. It shrinks back as it bakes. Ease it in and let it rest.

In recipes

"Bake blind" and "prebake the crust" mean the same thing. "Partially blind bake" means stopping once the base is dry, before it browns.