bake blind
An English term for baking a pastry shell before it is filled. The shell is usually pricked all over with a fork to prevent it from blistering and rising. Sometimes it's lined with foil or
PARCHMENT PAPER, then filled with dried beans or rice, or metal or ceramic
PIE WEIGHTS. The French sometimes fill the shell with clean round pebbles. The weights and foil or
PARCHMENT PAPER should be removed a few minutes before the baking time is over to allow the crust to brown evenly.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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