Baking school
Blind baking
A pre-baked base stays crisp even under creamy or juicy fillings. Here is how the edge stays up and the base stays flat.
Blind baking means pre-baking a pastry case – usually shortcrust – without its filling. Weights on baking paper keep it flat and the edge in shape.
How it works
Line the tin: Lay the rolled-out pastry in the greased tart or springform tin, press it well into the corners and shape the edge.
Prick and chill: Prick the base several times with a fork and chill the tin for 15–20 minutes.
Weigh it down: Scrunch up baking paper, smooth it out and lay it on the pastry. Fill up to the rim with dried pulses, rice or ceramic baking beans.
Pre-bake: Bake at 180–190 °C (350–375 °F) conventional heat for about 15 minutes.
Finish: Lift out the paper with the weights and bake the base for another 5–10 minutes until pale golden and dry.
Common mistakes
Edge slumps: Pastry too warm or not weighted enough – chill well first and spread the weights right up to the edge.
Base bubbles up: Not pricked or not weighted.
Base still soggy: Filling added to an unsealed base.
Tips
For very liquid fillings, brush the hot base with beaten egg white and let it dry in the oven for 2 minutes – this seals it.
Don't cook the pulses afterwards, but keep them in a jar: they survive many rounds of blind baking.
