What does the term baking blind mean when cooking pastry?

"Baking blind" refers to pre-baking a pastry crust without any filling. This is done to prevent the crust from becoming soggy when filled with a wet ingredient (like custard, fruit, or cheese).

Here's how it works:

1. Line the pastry crust with parchment paper or foil. This prevents the crust from puffing up too much.

2. Weigh down the parchment paper/foil with dry beans, pie weights, or ceramic beads. This ensures the crust bakes evenly and maintains its shape.

3. Bake the crust according to the recipe. This typically takes about 15-20 minutes at a high temperature.

4. Remove the weights and parchment/foil. This allows the crust to continue baking and crisp up.

Why Bake Blind?

* Prevents a soggy bottom: Wet fillings can make the bottom of the crust soggy, especially if it's not pre-baked. Baking blind ensures the crust is cooked through and will hold its shape.

* Creates a crispy crust: Pre-baking the crust allows it to develop a crispy texture before the filling is added.

* Ensures even baking: Weighing down the crust helps it bake evenly, preventing it from puffing up in the middle.

Baking blind is particularly useful for:

* Quiches and tarts: These often have wet fillings that could make the crust soggy.

* Fruit pies: The juice from the fruit can also make the crust soggy.

* Cheesecakes: The cheesecake batter is wet and can lead to a soggy crust.

So, the next time you see a recipe that calls for "baking blind," you'll know exactly what it means!