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How to Blind Bake

How to Blind Bake

  1. Roll the pastry out to about 3mm thickness.
  2. Use the rolling pin to lift the pastry.
  3. Ensure that the pastry fits snuggly.
  4. Leave an overhang of pastry.
  5. Prick the base of the pastry.
  6. Line the tart tin with baking parchment.
  7. Bake for about 15 minutes.
  8. Trim off any excess.


For best results I strongly recommend using a proper tart tin. These are super cheap online.

MasterClass Non-Stick Fluted Flan Tin

Too often have I found myself trying to roll out pastry with a bottle! Save yourself the hassle by getting yourself a proper rolling pin!

Dexam Beech Rolling Pin 40cm

How to Blind bake

Knowing how to blind bake can mean the difference between an uneven or even flat base to a pie or tart, or the difference between and crisp and dry or a wet and soggy bottom. The following ‘how to’ runs through this simple but mystical process.

Photo Credit: Designlazy.com


1- Roll the pastry out to about 3mm thickness, about 4cm (1.5 inches) wider than the tin you’re lining. (If it’s a deep tin, you’ll need to roll it wider.)

2- Use the rolling pin to lift the pastry and help you position it over the tin.

3- Ensure that the pastry fits snuggly against all side of the tin.

4- Leave an overhang of pastry around the sides of the tin.

5- Prick the base of the pastry case all over with a fork.

6- Line the tart tin with baking parchment and fill with ceramic baking beans or dried pulses.

7- Bake for about 15 minutes or until the pastry is firm, then remove the beans and cook for about 5 minutes more, until golden brown and biscuity.

8- Trim off any excess using a small serrated knife before filling.


Rather than using your finger tips to push the pastry into the nooks and crannies of your tin, push it into the corners using a rolled-up ball of pastry trimmings which you have dusted with flour.

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