Q&A for How to Blind Bake

Yes, you can reuse dried beans (or dry rice grains) that have been used for blind baking. Just let them cool down before transferring them to a storage container. Label the container as "blind baking beans" or similar, so you don't accidentally try cooking them to eat.

Yes, this is possible. Make the pastry and blind bake as required. Let it cool down, then place in the refrigerator to firm up. Once firm enough, transfer to an airtight freezer bag or container, label and date and place in the freezer. Use within 1 month. There is no need to thaw, just add the ingredients and allow for a few more minutes during baking.

Blind baking is needed to prevent pastry from turning soggy when a heavy or liquid filling is added to the pastry base. It is only the base of the pastry case that needs blind baking; the pastry case lid can go over the topping and be baked at the same time as the filling.

Place the beads/weights/beans on top of a layer of foil/greaseproof paper/clean tea towel so they aren't actually in contact with the pie crust. Then lift this lining out when you're done blind baking.

You would use enough to fill the pastry case. After you line it with parchment, fill it up to the top with beans.

200*F is equal to 93*C, which is equal to gas mark 1/4.

No, it will be burnt, and taste burnt. Use the rice only for blind baking. To save money, buy some metal beans. They will last a lifetime.

Yes, you should always spray to prevent sticking.

Yes, you can blind bake the crust in advance. Keep the crust refrigerated and covered with plastic wrap though.

Yes.

The aim of blind baking is not to bake it too much, just enough to give it a head start so that the filling ingredients don't moisten it too much or cook before the pastry will. After blind baking, the pastry should still appear unbaked as the rest of the cooking process will complete baking both the pastry and its contents. Follow your recipe through and it should come out looking good.

You can add fillings of your choice when blind baking, the choice is up to you and the recipe you're following. Fillings can be savory or sweet. Just make sure the filling is not too moist and not too heavy for the pastry style you're baking with.

You can place foil in the pastry and put the baking beads or other weights over the foil. This will make it easier to retrieve the beads or weights once the baking is finished. However, wear gloves before handling the foil after removing it from the heat because it will be hot and you don't want to get burned.

Most likely this means that the filling was too moist for the pastry. When baking pastries, the filling can be a little moist but not wet or filled with juices or liquid. Reread your recipe to be sure you got the measurements for the filling accurate or try another recipe with lower moisture content. Also, avoid overstuffing your pie, tart, etc., as this can also cause seepage during baking.