What does the term baking blind mean when cooking pastry?

Answer 1

Blind baking of pastry is partly or wholly pre-baking the pastry pie shell before putting in the filling. Usually it is done with the base of the shell pricked and with some dried beans laid inside on non-stick paper to weigh down the base to prevent it rising. (Some people keep a jar of beans aside for this purpose as they aren't much use for anything else afterwards.)

Answer 2

When you cook the pastry of a tart(using tart as an example) first, before the rest of the filling. Usually you would add the filling to the pastry whilst it is in the oven. This is a technique usually used to make pastry crispier. Hope helped!

Answer 3

"Blind baking" is a process where a single pie shell or crust is prebaked, using either a greased pie tin of the same size on top of the dough, beans, or rice weighing down a sheet of parchment paper place on top of the dough. Either method is effective as they help maintain the shape of the crust while baking, preventing slippage. The tin, or weighted parchment is removed shortly before the dough has completely browned, and the stabilized dough continues to bake. This method is used for specific pies (cream pies for example) where the filling is prepared separately then poured into the cooled pie shell.