Blind Baking
Pre-baking a pastry crust without filling to create a cooked shell that can then hold wet fillings without becoming soggy. Essential for custard tarts, quiches, and no-bake pies.
When to Use This Technique
- Custard and cream tarts
- Quiche Lorraine
- Lemon curd tart
- Any pie with liquid or no-bake filling
Temperature Guide
Temperature Range
375-400°F / 190-205°C
Visual Cue
Edges turn pale golden. Bottom should look dry, not raw and doughy.
Readiness Test
Lift weights — if dough looks raw in center, continue 5 more minutes
Step-by-Step Instructions
Rest chilled pastry dough in fridge at least 1 hour before blind baking
Tip
Well-rested, cold pastry shrinks far less in oven
Line pan, trim edges, prick bottom all over with fork (docking)
Tip
Docking prevents bubbles from forming in the base
Chill lined pan in refrigerator or freezer 30 minutes
Tip
Very cold fat in pastry reduces shrinkage dramatically
Line with parchment, fill completely with weights right to the edges
Tip
Weights must support the sides — don't just fill the center
Bake 15-20 min until edges just turning golden — remove weights and parchment
Tip
Edges will be done before center — that's expected
Return to oven naked for 5-10 minutes until base is dry and golden
Tip
An egg wash brushed on base at this point creates extra moisture barrier
Equipment Needed
- Tart or pie pan
- Parchment paper
- Pie weights, dry beans, or raw rice
Related Techniques
Quick Reference
Difficulty
Medium
Time Required
20-30 minutes
Category
Baking & Pastry