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Questions tagged [blind-baking]

Baking without a filling

See What is blind baking?

10 questions
14
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6 answers

Can I re-use rice if it has been used for blind baking?

I often use rice when blind baking... and then I throw it out which is obviously a waste. Am I able to keep the rice and either use it again for blind baking or even to cook and eat later?
lomaxx
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1 answer

What is blind baking?

I am making a quiche. The recipe tells me to "blind bake" the crust at 375 degrees for 7-9 minutes. What is "blind baking"? Is it anything more complicated than baking something partially? To avoid making this a general reference question: why is it…
hairboat
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9
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1 answer

Blind baking: Does the choice of weights matter?

Blind baking is done by lining a pastry shell first with parchment paper and then with some kind of weights to ensure that the bottom stays flat and the sides upright. I have seen recipes that use rice, lentils, beans or even ceramic pie weights.…
Stephie
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7
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7 answers

When using puff pastry in the base of a savoury pie, do you need to blind bake it?

I am making a chicken pie. I've made it before with just a pastry shell on top but I'd like to line the dish with pastry this time. Will I need to blind bake the base of my pastry first? Is it then also necessary to seal the pastry with egg?
Annique
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6
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3 answers

How can I check if a blind baked dough is done?

Often, when I'm blind baking things, I'm always unsure whether or not the dough is finished. I always put a piece of foil between the crust and the rice. Is there an easy way to check the middle of the crust, or do I need to rely on timing or remove…
jumoel
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4 answers

Is it possible to have a good crust without prebaking a quiche?

I'm planning on making a quiche (Lorraine with leek to be exact) and I was looking up recipes for quiches. Most recipes call for blind-baking the crust in advance (or at least partly), but some skip this step and pour the filling in the raw dough…
Mien
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4
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4 answers

How do I find tart pans like these?

I want to make a lemon tart, but I want tins with straight walls, like the ones in this image. How would I find them - is there a name I can look for? I've been unable to find them online (and they need to be shippable to Australia).
JMM
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4
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3 answers

How do I stop my pastry shrinking?

So I line a flan tin with shortcut pastry. It's quite a nice deep pan (sides are maybe 2 to 3 cm) so it looks like there's going to be plenty of room for a filling. But after 20 mins baking blind, I get the pastry out. The sides have shrunk right…
Tea Drinker
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1 answer

Is there ever a reason not to use baking beads when blind baking?

Whenever I'm making a recipe that calls for blind baking pastry, they always provide alternatives for ceramic baking beads (such as rice) in case you don't own any. I do own them, so I always use them, assuming that they are the best…
Mike.C.Ford
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I baked breads, rolls, pizzas, marinated meats starting with a cold oven to use less energy. Is my “strategy” unpromising when baking sweet desserts?

My strategy is as in the topic, plus near the end, I switch the oven off and then use the still accumulated heat to cook food. I think I have a good intuition as far as baking savoury items is concerned. I make notes on how long it took to cook and…
user96769
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