How to Bake Empty Tart Shells (6 Steps)

Baking empty pastry shells before filling them is a process known as blind baking. Recipes for custards, cream pies and tarts often call for this method. These delicate fillings require a short baking time, so baking the shell beforehand ensures a crispy, flaky crust. The process is relatively simple, but you must take a few precautions to ensure an attractive shell. Once the shell is finished baking, simply add the filling and proceed with your recipe as usual.