How to Blind Bake a Tart Shell
A raw filling will turn a crisp crust into a mushy mess if you don't bake it first. Mastering this step ensures a structure that holds its own weight and stays crisp until the last bite.
Cold is your only advantage
If your butter softens while lining the tin, the dough will shrink and slump during the bake. Work quickly and keep your dough chilled at every transition point.
- 9-inch tart tin with a removable bottom
- Parchment paper
- Pie weights or dried beans
- Fork
- Rolling pin
What goes in.
- 1 batchchilled shortcrust pastry
- as neededdried beans or ceramic pie weights
Docking the dough
Pricking the base of the raw dough with a fork allows steam to escape from underneath, preventing large air bubbles from distorting the crust floor.
The method.
Roll and line
Roll your dough out on a floured surface. Carefully drape it over the tart tin, pressing it firmly into the bottom corners and fluting the excess over the edge.
Chill again
Place the lined tin in the freezer for 15 minutes. This firms the butter and prevents shrinking in the oven.
Dock and line
Preheat your oven to 375°F. Prick the bottom of the dough all over with a fork. Line the dough with a sheet of parchment paper large enough to overlap the edges.
Load the weights
Fill the parchment-lined tin to the brim with pie weights or dried beans. Pack them tight against the edges.
First bake
Bake for 20 minutes. The edges of the crust should appear pale gold and dry.
Final color
Carefully remove the parchment and weights. Return the tin to the oven for another 10-15 minutes until the base turns a light, matte biscuit color.
Other turns to take.
Sweetened Crust
Add a tablespoon of powdered sugar to your flour if you are making a dessert tart to improve the color and crispness.
Egg Wash
Brush the base with a beaten egg yolk in the final 5 minutes of baking to create a moisture barrier.
When it doesn't go to plan.
Trim the excess dough from the rim after the first bake for a cleaner edge.
If using dried beans as weights, label them and keep them in a jar; they can be reused for this purpose indefinitely.
Don't rush the chill; if the dough feels tacky, it isn't cold enough.
The ones that keep coming up.
Why did my crust shrink down the sides?
The dough was likely stretched too thin while fitting it into the tin, or it wasn't chilled enough before going into the oven.
Can I reuse the weights?
Yes, ceramic beads or dried legumes can be used many times for blind baking.