Blind-Baking Pastry
Author: rl49K0Q9-hc
Blind-baking the pastry for a flan or pie ensures the pastry is cooked before you add the filling.
  • Pie pastry
  • Dried beans
  1. Preheat oven to 180°C.
  2. Roll out the pastry and line the pie or flan dish with it. Trim off the excess.
  3. Cover with baking paper and pour in about 250 g (8 oz) of dried pulses (beans, lentils, …)
  4. Spread the beans evenly and bake in the oven for 10 minutes.
  5. Remove the beans and paper, prick the base several times with a fork and return to the oven for another 5 minutes.
  6. Now it is ready to take your pie filling.
Titli's Tips
Blind-baking pastry is useful when:

a) the pie filling is liquid and would turn the pastry soggy, or
b) the pie filling has a short cooking time. Blind-baking ensures that the pastry is cooked.
Recipe by Titli's Busy Kitchen at