To prevent them becoming soggy, shortcrust pastry cases need to be partially cooked before adding moist fillings. This process, known as blind baking, seals the surface and results in a crisp pastry case.
Step 1: Line the base and sides of an uncooked pastry case with non-stick baking paper. Fill with rice, dried beans, or metal or ceramic baking weights. (This stops the pastry base rising during cooking.) Place on a baking tray and cook in an oven preheated to 220°C for 8-10 minutes.
Step 2: Remove the pastry case from the oven and remove the baking paper and rice, dried beans or baking weights. Cook for a further 5-10 minutes (depending on the size of the pastry case) or until light golden.