Baking beads are small ceramic balls that can be used over and over again when blind baking. They are available from kitchenware stores. Baking weights and uncooked rice can also be used instead.
Using a rolling pin, transfer dough to prepared pie tin.
Using your fingers, gently press pastry into base and sides of tin, leaving excess dough to overhang.
Using a butter knife, cut around edge of tin to remove excess. Refrigerate for 30 minutes or until firm.
Line chilled pie or tart base with baking paper.
Fill tin with baking weights, baking beads or uncooked rice (see above) and bake for 15 minutes at 200°C.
Remove baking paper and weights and bake for a further 10 minutes.
If the filling is water-based, brush pastry with egg wash or eggwhite and bake for a final 4 minutes.
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