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Blind Baking a Tart Shell, Cédric Grolet technique (3 methods explained)

2021-09-17
  • This Recipe
  • Chef: Cédric Grolet
  • Cuisine: French Cuisine
  • Course: Base
  • Difficulty: Intermediate
  • Category: Base, Technique
  • Preparation Time: 30 Minutes
  • Cooking Time: 15 Minutes

   La version Française se trouve ICI
Blind Baking a Tart Shell, Cédric Grolet technique (3 methods explained) 

Don't forget to share your photos once you tried this recipe! HERE 







Video

About this recipe

Blind Baking a shortcrust (pie crust) consists in partially or completely baking the pie crust before filling it
Blind baking a pie crust

Blind baking, also known as pre-baking, serves a number of purposes. First, you might want to blind bake a pie crust when the pie filling takes less time to cook than the crust itself. Secondly, you would blind bake a crust when making a cream pie or chiffon pie, because those types of pies are not baked at all.
Blind baking a pie crustBlind baking a pie crust

I have several recipes that use this technique on the blog, such as the Raspberry Rhubarb Pie
Blind baking a pie crust

3 methods

In the video, I show you no less than 3 methods:

● The first method is a quick-and-dirty method that I do NOT recommend, you will see in the video that the result is disappointing

● The second method is a good method, I use it only when I am running out of time and I don't have the time to do the 3rd method

● The 3rd method is my favorite method, it's also the best choice for professional pastry chefs like Cédric Grolet
Blind baking a pie crust

Source of the recipe

A recipe from the book "Fruit: The Art of Pastry"

To purchase online, see HERE
Blind baking a pie crust

Blind baking a pie crust

Blind baking a pie crust

The recipe is on page 42

 

Ingredients

Blind baking a pie crust

For a 10.62" (or 10 5/8" or 27 cm) in diameter tart

 
1 lbs 5 oz Sweet Shortcrust Pastry (590 grams). For the recipes, see HERE

 To make the crust shiny

¼ Cup Egg Yolks (66 grams)

1 Tablespoon Cream (18 grams)

 

For a 9.44" (or 9 29/64" or 24 cm) in diameter tart

 
1 lbs Sweet Shortcrust Pastry (466.1 grams). For the recipes, see HERE

 To make the crust shiny

3 Tablespoons Egg Yolks (52.1 grams)

1 Tablespoon Cream (14.2 grams)

 

For a 8.66" (or 8 21/32" or 22 cm) in diameter tart

 
14 oz Sweet Shortcrust Pastry (391.7 grams). For the recipes, see HERE

 To make the crust shiny

3 Tablespoons Egg Yolks (43.8 grams)

2 teaspoons Cream (11.9 grams)

 

For a 7.87" (or 7 7/8" or 20 cm) in diameter tart

 
¾lbs Sweet Shortcrust Pastry (323.7 grams). For the recipes, see HERE

 To make the crust shiny

2 Tablespoons Egg Yolks (36.2 grams)

2 teaspoons Cream (9.8 grams)

 

You will need...

Steps


Result

Blind baking a pie crust


 

Blind baking a pie crust


 

The result and the pix





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What to cook with...

5 spice powder

, Almond extract, Almond paste, Almond powder, Almonds,

Apple liquor

,

Apple syrup

,

Apples

,

Apricot

, Avocado,

Basil

,

Basque sauce

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Brown sugar

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

,

Cherry

, Chicken,

Chicken liver

,

Chicken stock

, Chili pepper,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

, Cocoa Powder,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Corn

,

Cream

,

Cream of Tartar

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Figs

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Garlic powder

,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

,

Gold leaf

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

, Hazelnuts,

Hoisin sauce

, Honey,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Isomalt

,

Italian meringue

,

Ketchup

,

Kirsch liquor

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

, Lemon juice, Lemon zests, Lime,

Lobster

,

Madeira

,

Mandarine

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

, Milk chocolate, Milk powder,

Mint

,

Mousseline cream

,

Mozzarella

, Mushrooms, Neutral gel,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

,

Paprika

,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Peaches

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Poached eggs

,

Pork

,

Port wine

,

Potato starch

,

Potatoes

,

Powdered anis

, Puff dough,

Puff pastry paring

,

Rabbit

,

Raisins

, Raspberries,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Rosemary

,

Rum

,

Rye flour

, Sablée Dough, Saffron,

Salmon

,

Salted butter

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Shortcrust Pastry, Soy sauce,

Spinach leaves

,

Split peas

, Strawberries,

Strawberry jam

,

Sweetened condensed milk

,

Syrup

,

Tempered chocolate

, Thyme, Tomato paste, Tomatoes,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

, Vanilla sugar,

Vegetable shortening (crisco)

,

Velvet spray

,

Wafer paper

, Whipping cream,

Whiskey

, White chocolate,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,



1 lbs 5 oz Sweet Shortcrust Pastry (590 g)

¼ Cup Egg Yolks (66 g)

1 Tablespoon Cream (18 g)