Blind Baking Pastry

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Pastry cases are often baked ‘blind' before filling to prevent the pastry from rising in the tin, and also helps the pastry case to crisp to avoid a soggy crust.

  • Preparation time: 5 - 10 minutes
  • Cooking time: 15 - 18 minutes
  • For this recipe you will need: A pastry tin, greaseproof paper and uncooked rice/ceramic baking beans

Ingredients

  • Genius Gluten Free Ready-Roll Short Crust Pastry

Method

  1. Roll out the pastry and check that it is the required size against your chosen tin that you'll need to bake the case in.
  2. Use a rolling pin to drape the pastry into the tin and then press gently into place. Trim edges using a sharp knife.
  3. Cut a piece of greaseproof paper a little larger than the tin and scrunch up the greaseproof paper into a ball and then flatten it back out.
  4. Place on top of the pastry, making sure it is pushed lightly into the corners of the tin. Fill with ceramic baking beans or uncooked rice. This will help to keep the pastry flat, and they will also get hot helping to cook the pastry. Bake in a hot oven gas 7, 220°C, fan 200°C for 10 – 15 minutes.
  5. Remove the paper and baking beans and return the pastry case to the oven for a further 2 - 3 minutes to continue cooking. It is now ready for a filling!