Hello!

  • Makes 1
  • 20 minutes
  • Difficulty Easy
  • 2 Ingredients

80 Comment

Once beans or rice have cooled down, they can be stored again and used normally.


Ingredients (makes 1 Pie base)

  • Pastry
  • Rice or Beans

Method

  1. Preheat oven to 180c. Make sure Pie tin is greased well.
  2. Place pastry (homemade or shop bought) evenly over the base, allowing around 2 cms overhanging the side of the dish
  3. Gently place a layer of baking paper over the pastry, allowing plenty of spare paper over the side. Fill with enogh rice or beans to weight the paper down.
  4. Bake for 10 minutes, then remove the paper and rice (it make stick a little). Bake for a further ten minutes, remove from oven and allow to cool before adding filling.

Notes

I noticed a few comments about not being sure how to blind bake, so I thought I would share Grandma's method

  • Great tip thank you! I once forgot to put down baking paper and had rice stuck in my pastry.

    Reply

  • Blind baking is so very easy and good results.

    Reply

  • Never have done this before,sound’s interesting! Thanks!


    • Give it a go as it really is easy to do blind baking.

    Reply

  • Thanks for sharing; wonderful!.

    Reply

  • I’ve never done blind baking before. I’m pretty lazy.

    Reply

  • … thank you for sharing your knowledge

    Reply

  • Thanx for sharing this yummy recepie

    Reply

  • Good to know that I can use readily available pantry items.

    Reply

  • this is a great tip of basic baking

    Reply

  • thanks for sharing

    Reply

  • this is a great recipe and a handy tip for those who don’t know it already
    i always just use rice as the weights
    thank you for sharing

    Reply

  • I’ve only done blind baking once.

    Reply

  • Thanks for sharing this article

    Reply

  • I didn’t know you could reuse the weights. Thanks for the tip

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  • And that’s exactly the way I do it!

    Reply

  • good idea to use beans, never thought of that

    Reply

  • great recipe thank you for sharing

    Reply

  • love the tips – thanks for sharing

    Reply

  • Sounds like a great idea.:-)

    Reply

  • Thanks for sharing this, it’s a great way to do blind baking.

    Reply

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