Blind Baking a Tart Shell, Cédric Grolet technique (3 methods explained)
About this recipe
Blind Baking a shortcrust (pie crust) consists in partially or completely baking the pie crust before filling it
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.
I have several recipes that use this technique on the blog, such as the Raspberry Rhubarb Pie
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
Source of the recipe
A recipe from the book "Fruit: The Art of Pastry"
The recipe is on page 42