Baking pastry without filling.
Blind baking is used when the pastry needs to be baked for longer than the contents within that pastry. Often the contents do not need to be baked at all, as in a non-baked lemon tart. Blind baking basically consists of adding weights or rice to the empty pastry to mimic the adding of the actual contents and allow the pastry to cook without cracking, rising or shrinking. Once blind baked the weight can be removed and the filling can be added to the shell for further baking.
- Line the baking tin with your rolled pastry recipe.
- Depending on the recipe or your preference you may choose to prick the pastry with a fork.
- Cover with baking paper.
- Fill with weight (be sure to get into all the corners).
- Bake as per chosen recipe.
- Carefully remove weight and baking paper.