Baking

When we started our restaurant many, many years ago I needed to bake several tarts every day and they all needed to be blind baked before filling. I tried to produce a perfect crust by following the well-worn instructions always given in cookbooks - line the crust with parchment paper and beans or rice and bake in a 350° oven until firm, remove the parchment and beans or rice and continue to bake until lightly browned. I was never satisfied with the results. Depending on the temp of the dough and the kitchen, the results would often yield nothing better than slumped-shouldered dough patties. So after much anguish and thought, it occurred to me that the problem was one of temperature - which I could control! I came up with a fool-proof and efficient method that produces perfect blind baked crusts every. single. time. And this works with every tart and pie crust recipe I have tried - sweet or savory - in every size or shape of pan! Because the crust is frozen and then put into a hot oven the pan used must be metal.
<br />This recipe may be doubled.

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