- The process of baking a pastry or pie crust without the filling inside it.
- You use it when the pastry will be filled with an uncooked filling e.g. puddings or when the filling has a shorter cooking time than the pastry.
- It will help prevent the filling making the pastry soggy.
- The pastry is usually lined with tin foil or grease proof paper and then filled with beans/lentils to weigh it down so it keeps its shape when cooking.
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