John Myers
Blind baking – what this works with
To prevent the dough from becoming soggy and keeping its shape, it makes sense to blind bake it. We will tell you here how this works best.
- If you want to bake a quiche, tart, or pie, it can make sense to blind bake the base first. This will prevent the soil from becoming soggy.
- It doesn’t matter if it’s lentils or peas. You can use any dried legume for blind baking. The best part is, that you don’t have to discard the legumes after baking! Store the legumes in a jar and use them again.
- What you need: A shortcrust pastry, 200 g dried chickpeas, a sheet of baking paper, and a springform pan with a diameter of 20 cm.
- Put 300 g flour, 200 g cold butter, and 100 g sugar in a bowl and mix the ingredients to form a homogeneous dough. Roll out the shortcrust pastry quickly and place it carefully in the springform pan.
- Cover the shortcrust pastry with a sheet of baking paper and fill the chickpeas into the springform pan.
- Place the dough in the oven at 180 degrees top and bottom heat for 15 minutes. This does not have to be preheated.
- After the allotted time, take the shortcrust pastry out of the oven and remove the chickpeas and the baking paper. Depending on the recipe, process the shortcrust pastry directly or let it cool down completely beforehand.
- Save the chickpeas and parchment paper after blind baking. You can use these again next time.
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