Blind Baked Pastry Case

Some sweet and savoury pies require blind baking a pie crust beforehand. Follow our quick and easy recipe for a successful blind bake in your Rayburn Ranger or AGA.

Savoury Baked Pie with blind baked pie crust

250g plain flour

125g butter or 50/50 mix of butter and lard or vegetable fat, cubed

3-4 tbsp water

(sufficient for 23cm flan tin)

  1. Place flour in a large bowl and rub in the butter until it resembles fine breadcrumbs (or you can use a food processor or stand mixer). Stir in sufficient water to form a firm dough. Knead gently on a lightly flour surface.
  2. Roll pastry into a circle large enough to line the flan dish or tin, line base and sides, prick the base with the tip of a sharp knife. Place in fridge for 20 minutes to chill.
  3. Line the pastry case with baking parchment and baking beans and bake in the roasting oven on on 4th shelf for 10 minutes. Allow slightly longer for ceramic dishes. Remove paper and baking beans and bake for a further 5 minutes.
  4. Cool and use for dishes like lemon meringue, quiche, frangipane.
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