bake blind


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bake blind

To line a pie tin with pastry and bake it before adding the filling.
Dictionary of Unfamiliar Words by Diagram Group Copyright © 2008 by Diagram Visual Information Limited
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Line each tart with a circle of greaseproof paper and some dried lentils or baking beans and bake blind in a preheated oven set to 190degC/gas mark 5 for 10 minutes, remove paper and lentils or beans and cook for 3-4 minutes until pale golden in colour.
Trim the edges, cover with baking paper and baking beans and bake blind for 10 mins.
Bake blind for 15 minutes, then remove the paper and beans and return the pastry case to the oven to bake for another 10-15 minutes until light golden.
Roll out the pastry, line a 24cm flan tin and bake blind. 3.
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 20 minutes, until the pastry is nice and golden, removing the beans and parchment paper for the last 5 minutes.
Bake blind for 15-20 minutes or until lightly browned and set.
Bake blind: Preheat oven to 4000 with a rack in lower third.
Line with baking parchment and baking beans, then bake blind for 15 mins.