I’m a bit lazy and don’t make my own pastry, although one day I’ll give it a try

You can get ceramic pastry weights but I don’t use anything – the pastry puffs up a little but no major drama

Really interesting reading the comments to this!

experience and you will learn what amounts you will need

Think time of knowing how much a cup of flour etc is by looking & practise .

Yes you make pastry case line with greaseproof paper and put in dried beans, something heavy but will not cook. Bake then remove say dried beans and paper. Then put in your filling, check if you have to let it cool before filling. OK all the best

Baking paper and rice or any dried pulse. You can reuse the rice or beans just store in a jar when cool

there are some good comments here

what does blind bake mean …

To be honest I usually don’t blind bake – I know recipes call for it but most of the time I don’t do it. I think that the idea is to try to prevent soggy pastry but my family don’t mind soggy pastry.

Not really know what you mean blind bake.

how did you end up going?

I’ve never blind baked – how did you go?

just have to make sure that husband doesn’t the use the rice I’ve been using for blind baking

How did you go with your blind baking?

What did you end up using?

lots of good ideas here

Baking paper and rice as others have said and you can buy baking beads in home stores.

keep some rice seperately ina container for only blind baking. put your base in then cover with baking paper, then cover entirely with the rice. afterwards let the rice cool and can re use many times.

place a layer of greaseproof paper inside pastry shell and fill with dried beans or peas when they are cool, they can be stored in an airtight container for the next blind baking. This method has been used by my grandmother, mother and then me for over 70 years