Blind baking - how to succeed in baking

Blind baking guarantees that especially fine shortcrust pastry stays in shape. Since the dough disappears during baking under baking paper and the corresponding support, the whole thing is called "blind baking". This is an ancient, sophisticated baking technique that produces exemplary, stable cake layers.

In blind baking, the dough is under the baking paper.

Blind baking - so that soaking is not an issue

Sweet and savory tartes, quiches and pies succeed by pre-baking as if from a picture book. The thus prepared base remains in the desired shape and does not soak later.To keep the dough not only evenly flat, but also to enjoy it browned and crispy thanks to blind baking, dry legumes of any variety and color come into play. So, in addition to a sufficiently large tart pan and baking paper, you'll need a packet (500 g) of dry peas, lentils or chickpeas. In a pinch, blind baking also works with dry rice, which is more often in stock.

1. Distribute the shortcrust pastry in a greased baking pan and press it lightly at the edges. Overhanging pieces are simply cut off with a kitchen knife.
2. Pierce the dough base with a fork several times. Then put on a piece of baking paper, which is slightly larger than the bottom and edge. On it now come the dry legumes covering the entire surface. They act during the baking process as a heat-resistant paperweight.
3. In the preheated oven, the whole thing is now "blind baked" at 200 ° C for 10 minutes. Then remove the legumes and baking paper and the baking dish with dough moves for another 5 minutes at reduced heat of about 180 ° C in the oven.
4. Let the bottom cool completely after blind baking.