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Baking blind

Perfect your skills with more pastry making techniques

Many quiche and flan dishes require the pastry to be baked before the filling is added – a technique called baking blind. This prevents the base from going soggy when the filling is added and is great for when your choice of filling requires little or no cooking.

  • Removing excess pastry from around flan tin

    Follow our guides to make your shortcrust pastry and line a flan tin.

  • Adding ceramic baking beads to flan tin

    Prick the base of the pastry with a fork and line with greaseproof paper. Add a layer of dried beans (or a similar weighted ingredient such as uncooked rice or lentils). Bake the pastry until partially or fully baked – this will take around 30 minutes. Take out of the oven, remove dried beans and add filling.