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How to bake blind

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Baking blind is an unusual term for a method of preparing pie crusts so that they keep in good shape. Try this method the next time you bake a quiche, flan, tartlet or blueberry pie! This 'how-to' presumes you have already prepared and rolled the raw dough.
What you'll need: 
The necessary dough and suitable baking tins
Greaseproof Paper (slightly larger than the pastry)
Butter or lard
Rice, haricot beans, kidney beans or stale bread crusts
1: 
Pre-heat your oven to 450 degrees Fahrenheit (Gas Mark 8)
2: 
Using your butter or lard, grease your paper and lay it, greased side down, in your baking tin(s). If your tins are very deep, make 1 inch snips at 1 inch intervals around the edge of your paper first.
3: 
Gently place your dough in the tin(s), pressing it carefully against the tin edge.
4: 
Fill the pastry to the top with your beans, rice or crusts.
5: 
Bake for about 15 minutes (10 minutes for smaller items, such as tartlets).
6: 
Remove from the oven and take out the filling.
7: 
Replace in the oven for a further 10 minutes (5 minutes for smaller items).
Conclusion: 
Your pastry is now ready for your real filling and should keep its shape nicely.
Tips: 
You do not need to discard the rice or beans afterwards as they can be re-used.
You can buy special ceramic beans and pastry weights for this process.
Warnings: 
Cooking times are guidelines only: ovens can vary.

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