How to blind bake pastry

We show you how to pre-cook your pastry base - a sure-fire way to avoid the dreaded soggy bottom.

  • Roll the pastry out to the thickness of a £1 coin, 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.)
  • Use the rolling pin to lift the pastry and help you position it over the tin.
  • Press the pastry in using your fingertips and then push it into the corners using a rolled-up ball of pastry trimmings which you have dusted with flour.
  • Leave an overhang of pastry around the sides of the tin.
  • Prick the base of the pastry case all over with a fork.
  • Heat oven to 200C/180C fan/gas 6 or the stated temperature for the recipe you are using.
  • Line the tart tin with baking parchment and fill with ceramic baking beans or dried pulses.
  • 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.
  • Trim off any excess using a small serrated knife before filling.

Comments, questions and tips

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4th Jan, 2020
Shortcrust problems: I have made some frangipani tarts in Silpat Silicone tartlette moulds. The pastry was blind baked with ceramic baking beans, however the base puffed up and the pastry was a bit tough. When making the pastry I worked the food processor for significantly longer than the BBC vdo. It was adequately rested 4 hrs. The blind beans were resting on baking paper but were not pushed into the base. Are my solutions, less processing and heavier blind bean baking?
lulu_grimes's picture
6th Jan, 2020
Hello Martin, Yes that sounds right, pastry doesn't like being over processed, you may also not be pricking it enough? If I am making a small amount I tend to do it by hand as I also find it easy to over process. You can also push the base of the pastry back down when it is hot if it just has a bubble of air under it. I hope this helps.
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