To bake blind means to partially or completely bake a pastry crust before it is filled. Lining the crust with parchment paper or foil and then weighing it down with raw rice, dried beans or pie (pastry) weights keeps the crust from shrinking or puffing up during baking.
Partially or totally cook a pastry case before filling it. This prevents the pastry going soggy. Pastry should be partially cooked when it is going to be filled with an uncooked mixture (such as egg in a quiche), or fully cooked for fresh fruit flans. The uncooked pastry is lined with a piece of baking paper and, to prevent it rising, it is filled with dried beans or uncooked rice. This enables the pastry to bake with a flat base.
To partially or completely bake an unfilled pastry crust.
To bake or part-bake a pastry case before filling. Line pan with pastry. Place aluminium foil or greaseproof paper over pastry and fill with dried beans or rice. Bake pastry as directed in recipe, remove paper and beans 5 minutes before end of cooking time.
It is the technique used for baking an unfilled pastry shell. The pastry shell is first pricked with a fork to prevent puffing, covered with aluminum foil or parchment paper, and then weighted with rice or beans. It is then baked for a short period of time, about 10 to 15 minutes.
To cook an empty pastry case before filling it with liquid or a creamy mixture, which would otherwise soak the bottom. When baking blind, the pastry is pricked with a fork so that it does not rise during baking.
To bake an empty pastry before the filling is added, as with cream pies. Ensures the pastry is cooked through and not soggy.
To bake a pastry crust before it is filled. To retain the crusts shape it is often lined with baking/parchment paper and filled with rice, beans or ceramic beads.
a method of producing a pastry case for a tart or pie in which the filling is placed later. The pastry is rolled out and then put in a baking tin (pan), pricked all over with a fork, then covered with non-stick baking paper. Dried beans or something similar is spread over the paper to keep the pastry flat and then it is baked.
Also blind baking. To bake a crust without a filling. This step is used to solify the crust so the later addition of filling will not soak into the crust to make it soggy or less structurally sound.
A term for baking a pastry shell (pie crust) before it is filled. There are two methods used. 1. The unbaked shell is first pricked all over with a fork to prevent it from blistering and rising and then baked. 2. The unbaked shell is lined with foil or parchment paper, then filled with dried beans or rice, clean pebbles (a French practice) or specialty pie weights made of metal or ceramic. The weights and foil or parchment paper should be removed a few minutes before the baking time is over to allow the crust to brown evenly.
