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Traditional British Recipe Process - Blind Baking Short Crust Pastry
Blind baking is baking a pastry base partially before adding the ingredients in order to firm up the pastry base so that it is a little crustier and stronger and can hold moist ingredients without going soggy during the cooking. It is also useful when the filling needs very little cooking and would be ruined sitting around waiting for the pastry to cook.
- Select a pie or flan dish (according to the recipe).
- Roll out the pastry and line the dish with it.
- Chill the pastry base for 1/2 an hour in the freezer to firm it. (Cover it with a clean tea towel or greaseproof paper.)
- Prick the base of the dough lightly with a fork in several places to allow the air to flow through. This helps to prevent air bubbles. Don't overdo it, though. A few holes will help; too many will let the filling escape.
- Cover the pastry with baking paper (parchment) or greaseproof (wax) paper. Place dried beans over the baking paper.
- Place in an oven at the temperature and for the length of time suggested by the recipe until the pastry crust is a light golden brown.
- Remove base from the oven and allow to cool for 3 - 5 minutes.
- Add any filling and bake the pie according to the recipe you're using.