How To Bake Blind Shortcrust Pastry
It is only the base of the pastry case that needs blind baking.
How to bake blind shortcrust pastry. Blind baking is needed to prevent pastry from turning soggy when a heavy or liquid filling is added to the pastry base. Charlotte morgan shows us the best way to make shortcrust pastry before rolling it out lining a pastry tin with it and baking it blind to make a pastry case ready to be used for quiches and tarts. Alternatively if you are really determined to pre cook your pastry and you have an aga or rayburn you can simply put your uncooked pie case in the bottom of the simmering oven at 120 c for 1 1.
Yes blind baking shortcrust pastry is a must. Cover base with baking beans or similar. Depending on the type of pie you are making the pie crust can be partially or fully baked.
It will stop the bottom of the pie from becoming soggy and reduce shrinkage. You especially don t need to bother with baking blind if you use a glass pie dish to find out why follow this link and you prick with a fork several times this helps to prevent bubbling. Line the tart tin with baking parchment and fill with ceramic baking beans or dried pulses.
The pastry is lined with a cartouche that s weighted down. Bake the flan according to recipe instructions generally the flan is baked for 12 15 minutes then the paper and beans removed and the flan returned to oven to. The technique of blind baking a pastry base is necessary if you are going to fill the case with raw or wet fillings such as the egg mixture for a quiche or a cake mixture such as in a cherry frangipane.
Baking blind sometimes called pre baking is the term used to describe the process of baking a pie tart or flan base with pastry usually shortcrust pastry without the filling. The pastry case lid can go over the topping and be baked at the same time as the filling.
