Buying guide
Baking Beans: Blind Baking Without a Soggy Bottom
Ceramic beans, metal chains or dried pulses: what to use for blind baking, and how to do it properly.
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Blind baking means part-baking a pastry case before it is filled, so the base cooks through and stays crisp. Baking beans weigh the pastry down so it does not puff up or slide down the sides.
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Options
| Weight | Pros | Cons |
|---|---|---|
| Ceramic baking beans | Hold heat well; reusable for years | Need storing |
| Metal pie chain | Easy to lift out | May not reach every corner |
| Dried pulses or rice | Cheap; already in the cupboard | Lighter; cannot be cooked afterwards |
How to blind bake
- Line the tin with pastry, prick the base and chill for 20–30 minutes.
- Line with scrunched baking paper and fill right up to the edges with beans.
- Bake at about 200°C / 180°C fan for 15 minutes.
- Lift out the paper and beans and bake for 5–10 minutes more until the base looks dry and sandy.
Try it with a Bakewell tart or treacle tart.
Frequently asked questions
How much baking beans do I need?
Enough to fill the lined case right up to the rim, about 500 g to 1 kg for a 23 cm tart tin. Too few lets the sides slump.
Can I use rice instead of baking beans?
Yes. Keep the rice in a jar for blind baking only, as it cannot be cooked afterwards.
Why did my pastry shrink when blind baking?
Usually because it was stretched to fit the tin or not chilled. Ease the pastry in loosely and chill it before baking.
How we choose
BeneRecipes compares tools using manufacturer specifications and retailer listings. We have not tested these products ourselves and don't publish star ratings. We explain which type suits which cook and why.
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