When cooking fresh home-made pastry, perhaps the first thought that comes to mind; “Oh, it’s too hard, every time I try to ‘blind bake’, it takes too long or it just turns out wrong”.  Well, I have the answer for you! FORGET the traditional way, this is just SO EASY!

Once you have made your SHORT CRUST PASTRY, and rolled it out into your quiche dish or the tray you are using.

Just place it in the freezer!

Whether you making a savoury pie or a sweet tart; this method will work EVERY time.

Just put straight into your freezer, it can stay there all day.


You don’t need to plastic wrap it either.When you are ready to cook your pastry, all you need to do is prepare the inside filling; remove the frozen dish, pour the filling into it and bake for at 230C for the required time (as per your recipe).  All fresh pastry must be cooked at a high temperature.I guarantee the pastry will not bubble, crack or crumble.
Related Posts Plugin for WordPress, Blogger...


  1. 12, September 2011    

    wow… that is an ace tip. I’ve never even attempted to blond bake as I’m too lazy!

  2. Narelle Bogwitz Narelle Bogwitz
    18, August 2015    

    Hot filling can go into it, or does the filling need to have cooled a bit?

  3. 24, July 2017    

    Wow! Thanks so much for the tip ❤

No Pings Yet

  1. I Have Never Ever – my drawing room on 24, July 2017 at 1:03 am

Leave a Comment


Get every new post on this blog delivered to your Inbox.

Join other followers: