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How to: blind bake

How to: blind bake

Current rating: 4.5 from 2 votes.

Want to make perfect-every-time quiche and tarts? Learn how to blind bake!

Blind baking is a simple but essential kitchen skill to master.

  • Step 1
    Roll pastry 6cm bigger than a loose-bottomed 25cm flan tin. Roll onto a rolling pin and gently unroll over tin. Ease pastry along the side of the tin, taking care not to stretch.

 

  • Step 2
    Trim off excess pastry, leaving a 2cm border over the edge of the tin. Fold overhang back on itself and tuck it in against the rim. Push pastry securely against the sides and allow to extend roughly 2mm over the rim of the tin. Prick pastry base all over with a fork. Place in the fridge to rest and cool for the time it takes to heat the oven to 200ºC.

 

  • Step 3
    Cut a large circle out of baking paper (a few cm larger than the flan tin).
    Snip around the outside to allow paper to fan out and press it into the tin to cover the pastry. Top with pastry weights (beans or rice). Blind bake for 10 minutes, then remove from oven.

 

  • Step 4
    Reduce temperature of oven to 170ºC. Carefully lift baking paper and weights from pastry. Brush half-baked pastry shell with reserved egg white to waterproof it. Spoon filling into pastry case and bake for a further 35 minutes.

 

  • Step 5
    If using a loose-bottomed tin, turn a bowl upside down and place baked quiche on top. Ease the rim off the tin, it should drop down easily.

Step by Step Instructions

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Images courtesy of Fresh Living magazine

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Current rating: 4.5 from 2 votes.
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