How To Bake Blind

To bake a pastry shell without a filling:

Step 1: Roll pastry into desired shape. Allow a generous rim of pastry beyond the container. This will go up the sides when the pastry is inserted in the tin and makes it easy to work with.

Step 2: When pastry is in container take time to gently press pastry into sides (and corners) of the dish. Then prick the pastry shell  with a fork to prevent blistering and rising - just a few times, spaced all over the base - you want the pastry to stay even and flat. When you have fitted the pastry into the container and pressed the sides, you can cut off the excess pastry, leaving a neat finish.

Step 3: Line the prepared pastry shell with baking paper. Make sure you allow enough paper to come up the sides, with a generous border. Also make sure the paper goes right into the corners and edges of the container. Fill to the rim with dried chick peas, rice or ceramic weights ( available from kitchen stores). Any of these will weigh the pastry down and stop the sides from collapsing whilst baking. Chick peas and the like can be reused often - don’t use them for cooking and eating.

Step 4: Bake the pastry according to instructions. Take the paper and weights off the pastry for the last few minutes of baking to allow time for the pastry to colour. If filling with a liquid, say a quiche, later on, seal the base with an eggwash - yolk only -  when you remove the paper and weights. Return to oven for the final few minutes of baking. This will create a seal on the pastry in preparation for the filling. Note that you do not bake blind with puff pastry. Careme reccomend that puff pastry not be baked in a container. Use to make a galette instead. For step by step images of baking blind, go to Careme Pastry.

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