bake blind


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bake blind

To line a pie tin with pastry and bake it before adding the filling.
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Line the tart with a sheet of parchment - scrunch it up first to soften it - then tip in baking beans, rice or lentils and bake blind for 20 minutes.
Prick the base with a fork, line with foil and baking beans and bake blind for 12-15mins.
Bake blind for 15-20 minutes or until lightly browned and set.
Line the case with greaseproof paper, fill with baking beans and bake blind in the heated oven for 12-15 minutes until the pastry is set and firm.
Line a 20cm pie dish with half the pastry, add a sheet of greaseproof paper and baking beans and bake blind for 30 mins.
Line a pastry ring with sweet pastry and bake blind ?
For a tart like this it is best to use a savoury shortcrust pastry, which you bake blind before adding the filling.
Bake blind for 20 minutes, until the pastry is nice and golden, removing the beans and parchment paper for the last 5 minutes.
Roll out the dough very thinly and line mini tart tins with the pastry, then bake blind for 15 minutes at 180degC.
Line tart cases with a square of non-stick baking paper then line with baking beans and bake blind for eight minutes, remove the paper and beans and bake for 3-4 minutes until crisp and top edges pale golden.