If you are new to pastry baking you might come across the confusing terminology in blind bakingin in your recipe. This simply means baking your pastry before adding in the filling.
Follow our simple how to guide below to avoid a soggy bottom.
Begin by lightly greasing your pastry base.
Next lightly dust the inside of your tin with flour. Tip your tin over and tap the bottom to remove any loose, excess flour that is not stuck to your tin.
Roll your pastry out to the thickness of a £1 coin, then carefully roll up over your rolling pin, lift and position above the tin and unroll.
Use a small ball of leftover pastry to press the pastry in to place around the rim and base of the tin. Leave an overhang of pastry around the sides when baking as your pastry may shrink in the oven.
Prick the base of your pastry with a fork.
Cover the pastry with parchment paper then fill with ceramic baking beans. Alternatively you could use dried pulses or rice. Bake in the oven for 15 minutes or until the pastry has firmed up (follow the bake time specified in your recipe) then remove the baking beans and paper and bake for a further 5 minutes until the pastry becomes golden in colour.