Kitchen design
How to Blind Bake Pastry for a Crisp Tart Case
Pre-baking the pastry case stops wet fillings making the base soggy. How to line the tin, what to use as weights, and how long to bake it.
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Blind baking means baking a pastry case before the filling goes in. It is essential for wet fillings like custard, treacle tart or quiche, which would otherwise soak into raw pastry and leave a pale, soggy base.
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You need
- A metal tart tin, ideally loose-bottomed.
- Baking paper (see baking paper and tin liners).
- Baking beans, or uncooked rice or dried pulses kept for the purpose.
Step by step
- Line the tin with rolled pastry, pressing it into the corners. Leave the excess hanging over the edge.
- Chill for 30 minutes. Cold pastry shrinks less.
- Heat the oven to 200°C / 180°C fan / gas 6 / 400°F. Prick the base lightly with a fork.
- Line with scrunched baking paper and fill to the top with baking beans, pushing them into the edges.
- Bake for 15 minutes, until the edges are set and pale golden.
- Lift out the paper and beans. Bake for another 5–10 minutes, until the base looks dry and sandy.
- For very wet fillings, brush the hot base with a little beaten egg and return it to the oven for 2 minutes to seal it.
- Trim the edge with a sharp knife while still warm, for a neat finish.
Common problems
| Problem | Cause | Fix |
|---|---|---|
| Sides slumped | Not chilled, or not enough beans at the edges | Chill well and fill right to the top |
| Shrunk | Pastry stretched when lining | Lift and ease it in rather than stretching |
| Bubbled base | Air underneath | Prick the base and press it flat |
Practise on a Bakewell tart or treacle tart.
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Frequently asked questions
What can I use instead of baking beans?
Uncooked rice or dried pulses work well. Keep them in a jar for blind baking only, as they cannot be cooked and eaten afterwards.
Do I need to blind bake for mince pies?
Usually not. Small pies with a fairly dry filling bake through in the time, especially in a metal bun tin.
How do I stop pastry shrinking when blind baking?
Do not stretch it as you line the tin, chill it for 30 minutes before baking, and leave the excess over the edge to trim afterwards.