The process of partially baking a pastry shell with no filling. The shell is baked with weight on it to prevent it from rising. This method is useful when a moist filling would prevent a raw crust from cooking thoroughly on the bottom and when the filling and the crust require different baking times. This process is also referred to as "blind baking" or "cooking empty."
Baking Empty Reviews
There currently aren't any reviews or comments for this term. Be the first!