Baking blind refers to the process whereby a pastry case is baked prior to spooning in the filling. By baking blind, it ensures that the pastry is cooked and crispy. This method can be used for filling and re-baking or simply filling and serving. Preheat the oven to 180°C. Once you have lined the tin with the pastry, you need to weigh it down so that the dough does not rise. You can do this by placing baking paper over the pastry and filling it with raw rice or beans.
Place in the oven and bake for 8 minutes. Remove the rice or beans and return to the oven until light golden and slightly crispy, a further 5 minutes. The case is ready to be filled or it can be kept in an airtight container for 2 days before filling. Try not to stretch the dough too much while lining the case as this will make the dough shrink.