Blind-Baking Pastry
Blind-baking the pastry for a flan or pie ensures the pastry is cooked before you add the filling.
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| Ingredients
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Instructions
- Preheat oven to 180°C.
- Roll out the pastry and line the pie or flan dish with it. Trim off the excess.
- Cover with baking paper and pour in about 250 g (8 oz) of dried pulses (beans, lentils, …)
- Spread the beans evenly and bake in the oven for 10 minutes.
- Remove the beans and paper, prick the base several times with a fork and return to the oven for another 5 minutes.
- 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.
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.
Nutrition Facts
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Amount Per Serving
% Daily Value
Calories 0
0%
Calories from Fat 0
Total Fat 0g
0%
Saturated Fat unsatfat=g
0%
Unsaturated Fat 0g
|
Amount Per Serving
% Daily Value
Total Carbohydrate 0g
0%
Dietary Fibre sugars=g
0%
Sugars 0g
Protein 0g
0%
Cholesterol carbohydrates=mgs
0%
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