“Blind baking often gets a bad rap,” says Gelf Alderson, culinary director at River Cottage and author of *Great Pies*. “People frequently find it tedious and pointless because many recipes suggest just 15 to 20 minutes, which is quite misleading.” Alderson emphasizes that to achieve that fine, crisp pastry, you need to blind bake for at least 35 to 40 minutes at a lower oven temperature, around 160°C to 170°C, depending on your oven. “If someone has never baked for that long, they haven’t experienced the amazing results, which is why it might seem unnecessary to them.”
Shaheen Peerbhai, chef-owner of Miel Bakery in London, highlights the importance of this technique, especially when working with custards, chocolates, or savory quiches. “When you’re dealing with a wet filling, the only way to ensure a crisp pastry case is through proper blind baking,” she notes. “Remember, the crust isn’t just a vessel; it’s an integral part of the experience that deserves respect.”
To save some time, Alderson suggests leaving an overhang when placing the pastry in the oven. “A good 2cm overhang prevents shrinking and allows you to skip the chilling step,” he explains. When it’s time to trim the cooked pastry, he recommends using a vegetable peeler for a smoother finish compared to a serrated knife.
If you’re looking to avoid blind baking altogether, Peerbhai offers an alternative for jam tortes. “You can create a barrier between the crust and the fruit using almond or nut cream, like frangipane,” she explains. This not only absorbs moisture from the fruit but also maintains that desirable crunch in the crust and adds a delightful texture.
For those who really want to skip blind baking, Alderson advises that you can try a hot oven. “Leave a good overhang and make sure to prick the base and sides with a fork to prevent steam from getting trapped under the pastry, which leads to sogginess,” he says. Then, bake it in a hot oven at about 200°C to 210°C. “This method is riskier, but if executed correctly, you’ll achieve that desired crispness.” However, be cautious—the pastry may puff up in the center or brown excessively at the edges.
Ultimately, if blind baking feels too daunting, Alderson suggests opting for a meat pie instead. “With pastry on the bottom and top, and filling in between, you don’t need to blind bake since the pie bakes for so long that the pastry will soften anyway,” he says. “And that’s exactly what you want, especially when it’s topped with gravy.”
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