BAKING BLIND
Baking a Pastry Shell without a Filling
A pastry shell is blind-baked when it is to contain a filling that requires no further cooking. At times, blind-baking is also done to prevent a soggy bottom crust and to promote browning. Pies or tarts made with fillings that give off a lot of moisture or those that areespecially loose can benefit from this procedure.
Since the shape of a crust is difficult to maintain when it is baked without a filling, three steps are essential. The shell must be pricked lightly with a fork at 3/4 to 1-inch intervals, the shaped pastry must be thoroughly chilled before baking, and it must be weightedduring baking to prevent it from puffing up.
1. Tear an 18-inch square of heavy-duty aluminum foil. Make a buttered circle in the center of the foil 2-inches larger than the size of the pan. Place the foil, buttered side down, centering it into the baking pan. Using your hand, press the foil completely flush against the sides.
2. Preheat the oven to 425 degrees. Position the shelf at the lower third of the oven. Fill the pan with enough ordinary dried beans (any kind or size will do) or baking nuggets to JUST cover the surface of the pan. DO NOT OVERFILL. For easier handling, bake the pastry shell on a shallow pan with sides.
3. Bake the crust for 15 to 18 minutes or until the sides begin to brown. Remove the pan from the oven. Let stand about 30 seconds, then gently remove the foil and the beans.
4. REDUCE the oven to 375 degrees. Continue to bake the crust for 3 to 5 minutes or until it is golden brown. If the bottom of the pastry shell puffs up, tap it very gently with the bottom of a fork to expel the air. This must be done carefully so that the pastry crust doesn't break. When the crust is done, cool completely before filling.
* When the beans are removed, if any splits or breaks have developed in the pastry, they must be patched. Use leftover pastry scraps to patch the spaces. To do this, place a small piece of raw dough over the opening and gently tap it with your finger until it adheres. Then, continue baking the shell.
* Always bake pastry shells on a half-sheet or jelly roll pan as they are extremely fragile. Once baked, HANDLE WITH CARE.
Copyright @ 1998 by Carole Walter, CCP
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