Whenever my wife bakes a tart, especially this pumpkin pie recipe, she talks about blind baking. Other chefs or professional cooks also use the term pre-baking. It sounds complicated, but it is a simple process.
Blind baking simply means baking the pastry case or shell without a filling inside. It is an important step in the pie baking process as it allows the pie case to set before filling it with wet ingredients. If not done, the pastry case will not set and can fall apart when baking the pie.
It is easy to blind bake a pastry case or the pastry shell before filling it with wet ingredients. Simply line the pastry, most probably shortcrust pastry, with parchment, fill with baking beans or uncooked rice and bake in a preheated oven at 180°C (356°F) for 15 minutes.
There you have it, baking blind, or blind baking or pre-baking is easy but necessary. It is an easy pie preparation technique that can be performed by anyone.
If you use a different technique to blind bake a pastry case, we would love to hear how and what you do.
Rating: 0 out of 0
The Cooking Cat is a home cooking project launched by husband and wife Chef Couples Iwan and Marna Ross. It initially started off as an experimental cooking project and quickly grew into a community-based cooking project. All recipes featured on the Cooking Cat website are the results of food trend analytics collected by Iwan Ross, an oasis for food bloggers. SCP provides food bloggers with recipe page templates, a recipe database, food blog topic suggestions, and much more. We thank them for their continued support and the success we celebrate as The Cooking Cat. They are also responsible for the success story behind The Smoking Chimney.