Blind 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.