How To Blind Bake Pastry | Good Housekeeping UK, by Good Housekeeping UK on YouTube. 1 min 56 s.
- Video length
- 1 min 56 s
- Time to do it
- 40 minutes
- Difficulty
- Easy
- Steps
- 8
What you need
Steps
Roll the shortcrust pastry to the size and thickness your recipe asks for. Fold it over the rolling pin and lay it over the tart tin.
Lift the pastry gently and ease it into the sides and base of the tin. Do not stretch it, or the sides will shrink back as it bakes.
Use a small piece of spare pastry to press and smooth the pastry into the corners. Prick a few holes in the base with a fork.
Roll the rolling pin across the top of the tin to cut off the excess pastry and give an even edge. Chill the lined tin for 10 to 15 minutes to firm up.
Scrunch up a sheet of greaseproof paper, then unroll it and press it into the tin so it fits the pastry with no gaps. Make sure it covers the rim.
Fill the tin with baking beans, keeping a thicker layer around the edge to support the sides as they cook.
Set the tin on a baking tray and bake at 220°C (200°C fan, gas mark 7) for 15 minutes, until the sides feel firm.
Lift out the paper and beans, then bake for another 5 to 10 minutes until the base feels sandy to the touch. Cool completely before adding your filling.
Tips and common mistakes
Do not skip the chilling time, as cold pastry holds its shape better in the oven.
If you have no baking beans, dried rice or lentils work just as well and can be reused for blind baking.
Keep the paper over the rim so the top edge of the pastry does not scorch.
Let the case cool fully before adding a wet filling, or the base will go soggy.
Questions
Can I blind bake a pastry case without baking beans?
Yes. Dried rice, lentils or even a smaller tin placed inside will weigh the pastry down. Keep the paper in place so the weights do not touch the pastry.
Why did my pastry shrink down the sides?
The pastry was probably stretched when you eased it into the tin, or it was not chilled before baking. Press it in gently without pulling and chill for 10 to 15 minutes.
Do I need to blind bake for a quiche?
Yes, if the filling is wet. A partly baked case stops the base turning soggy. For a no-bake filling, bake the case fully until golden.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
