Baking ‘blind’

baking-beansBlind baking is done to pre-bake a pastry case before adding a sweet or savoury filling.  The pastry case can be made a day in advance and kept covered until you need it.

To blind bake: Chill the pastry, roll out between two sheets of cling film then use to line your pastry tin.  Then line the pastry itself with a layer of foil, greaseproof or parchment paper, leaving enough to come up the sides of the tin.  Fill with baking beans or dried pulses.

Bake ‘blind’ in an oven at 180C / 350F / Gas mark 4 for 15 to 20 minutes, or until the pastry feels dry.

Remove the paper and beans, brush with a little leftover beaten egg and return to the oven for 2 minutes.  If there are any little holes or cracks in the pastry, just patch it up with any leftover raw pastry before you return it to the oven.

Remove from the oven and set aside in the tin while you make the filling.

Advertisements

1 Comment

Filed under Cookery

One response to “Baking ‘blind’

  1. Pingback: Chocolate Tart « ~ The Gentle Voice ~

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s