The ultimate how to blind bake pastry case crust from a bake off finalist 

Excellent tips but I am not putting plastic in the oven

Excellent tutorial. Clear and concise.

I Never watched bakeoff ever, hate the guy doing the show but thanks for all your tips I did enjoy them...Respect

Thanks for sharing your expertise! Just bought a tart pan! This is the most logical and helpful video I've seen!

I would worry about the volatile components of the cling film making their way into the pastry and then being ingested when the tart is eaten.

That was simply amazing!!! Thanks lots!!!

cling film? they say its oven safe. have you not heard of microplastics/ nano plastics. Its made with chemicals and crude oil I can't think of anything worse to cook with. we're trying to reduce plastic and cling film is not recyclable can you imagine that it goes to one of the incinerates in the uk, to which the have more toxic particles that 119,000 lorries each incinerates or worse be sent abroad to be dumped in the ocean or burnt, and thing you've encouraged 1000 people plus to find another use for plastic and cling film.

Be very careful with the clingfilm. They do not all survive baking temperatures. Mine didnt and melted over everything! Test a piece before using it.

I made a savoury tart yesterday I rarely ever bake with pastry, and the case shrunk back from the sides quite badly. I could have done with watching this first. I ended up patching it and it came out quite well in the end.

This is the best pie crust I've seen to date. You are an artist. Thank you for sharing.

Had no idea you could use cling film in the oven! Thanks for the tutorial. I’m terrible at pastry, excited to give it another shot using your tips!

The amount of people that’s going to put cling film in the oven then find it has melted I think you need to have a we rethink.

Luis Troyano...That looked really mouth watering and nice and firm. My blind baked shortcrust pastry always resembles an over-blown cracked and bubbly puff pastry with a horrible soft texture, and for some reason the taste makes me think of damp cardboard. I'm going to follow this recipe and hope for new beginnings, thanks for this video.

Hi I just wanted to know how can I stop the bottom of my Pastry getting soggy when I cook a quiche.

Good work

I think I'm doing something wrong, I roll out the pastry, put it in the tin but when I add the baked beans it juat goes soggy

14 quid is cheap as chips? I suppose there are chips and chips....

All great ideas, except apparently not all cling film is oven-proof! You may want to check before baking with it.

LOVELY BEAUTIFUL PASTRY AMAZING THANKS YOU GOODNESS 🌟 DAPHNE COTTON ALWAYS 💜 AWESOME

Rest In Peace King :(

The best tutorial on blind baking I've seen in all my years (I'm mid 70s) of home baking. I'll try this but for now it’ll have to be my ceramic beads. The cling film in the oven I've heard of before - next flan I'll try it. So far I've used silicone paper and it’s a bugger trying to get it into the corner even after pre-scrunching. Ta very much, I’ll check out your other videos.

you are so clever, so many tips ! who knew cling can go in the oven !! i never had baking beans so good to know i can use rice.Will give this a go for sure

Just clarify a few comments of cling film melting. You need to use a bog standard cling film. If you are using a PVC free or eco version it will melt. If you aren't sure try a piece on a baking sheet in the oven beforehand

By short crust, does that mean a standard pate brisee recipe?

Brilliant mate, love the technique. Oh my goodness, you're a bake off contestant. I remember you well. Legend :)

Brilliant demo with new information for me about blind baking will try this with cling film. can I use lentils I only have baking beans Many Thanks Venetia

Very impressive. Clear instructions. Next time I make a quiche, I’m using this method. Thanks.

This is ridiculous, the cling film would just melt. I tried it to see if it actually worked. I followed his instructions and I wasted a lot of ingredients, time and effort. I will stick to my tried and tested recipe. He doesn’t even make his own pastry. Don’t take any notice of this it doesn’t work.

If you don’t have a stone for your oven does it matter?x

So what was the point in pricking the base with the folk because using cling film surly creates an airtight seal?

Great video. It's sometime since I blind baked, will definitely give this a go. One question though if making apple pie can I blind bake the pie, THEN add the apples and THEN put a lid on the pie? I've never been able to do away with a soggy bottom and I have to be honest and say with the cost of electricity having the oven on for half an hour seems like overkill.

now WHY didn't i watch this first !!! Brilliant

can u reuse the beans again?

I am thrilled to see this on You Tube. I loved watching your creations on GBBO and can’t wait to make everything you’ve posted!

This is great! Never knew about clingfilm being OK in the oven. I use dried chickpeas for weights but mung beans look way better. Looking forward to baking my next tart now.

Too much handling of pastry, rolled out to more than necessary, why don't use pin guides to give a more even roll

I can confidently bake a lot of things from Scones, shortbread, cupcakes and so on, but pastry for Quiches is my worst nightmare. I can make pastry and roll it out but it's the rest of the process which is a nightmare, so i am definitely going to give this ago. Thanks. 👍

Thank you so much!! First time getting my tart shells with no shrinkage. I’ll be using your tips regularly 🙌

Excellent video and I cannot wait to try your method. Thanks for such a good tutorial and just what I needed.

Luis you were one of my fav bakeoff contestants! I had no idea you had a youtube channel

DO NOT USE CLING FILM, I JUST TRIED THIS, IT MADE A STICKY MELTY MESS, RUINED MY CRUST

I don't use beans. I prick the base a super number of times, cook at 180 until the base is partially cooked, about 13 minutes. Remove from the oven and brush the pastry liberally with egg yoke. Back in the oven again for 10 minutes. Put your mix in and back in the oven for a length of time to suit the mix. Works for me 👍

First time I get perfect pie crust for my tourtières. THANK YOU!

Hi. I'm in the U.S. where do I buy moon beams?

my cling film melted ,so its back to baking paper

Brilliant tutorial. I learned so much. Wish you had more videos like this.

Thank you for this great tutorial on blind baking. I’m a new home baker, where you have instructed me in many ways. So now I’m going to put your method into practice by making a lemon tart. I have made some of my own pastry in the past, but I’m trying to perfect my future baking into something better than past efforts. Many thanks. Don C

I literally never knew you can blind bake with cling film :O does it not melt?!

I've tried blind baking for the 5th time and it always ends up like focking watery crumbly garbage and me having to clean up the kitchen from flour and baking beads that fell everywhere afterwards. Pies are truly the worst thing I've ever laid my ovenmits upon

...wow. Unfortunately you can’t cut off a nice fluted edge when it gets over-cooked this way. 😞 Do you have a magical method for that type of edge??

Won’t be using cling film, trying to avoid the transference of micro plastics into food. Apart from that it’s a brilliant tutorial, thank you.

This was excellent. I just yesterday bought a tub of baking beans (so l won't be chucking them out lol) and had a go at making my own quiche. It tasted nice but the pastry round the edges was a bit of a disaster. It burnt by the time l had done the first bake with the beans in (10 mins) then the next bit without them (5mins). Maybe heat was too high. Then once l'd baked the quiche, l tried to trim the pastry but a lot of the burnt crumbs fell into the pie. Think my pastry was too thick (l just bought ready rolled and used it as was). Also the ready rolled didn't cover the whole dish so l tried to patch it with off cuts. Shambles. Your very thin pastry is much better too when it comes to the tidy-up trimming. I think a lot of us are afraid incase it all rips and tears. I haven't baked in donkey's years and am out of the way of it. Lots and lots of very helpful advice here. Thankyou so much for taking the time to do this. Very much appreciated indeed.👍

Didn't here what type of beens you used.

Thanks Luis. I've been putting off blind pastry baking for years. Thanks to your clear, concise tutorial, I'm making a custard tart for my wife's mother's Day today. Can't say I'm not nervous, as pastry cases are my nemesis. You deserve a lot more "likes". Cheers. I'll be checking out your other videos.

So glad I decided to test your claim about cling film. The stuff I have is non-pvc clingfilm and it just melted.

Do you need to blind bake when you are adding a blueberry filling that has already been cooked? You had made a comment that you do not need to blind bake when you make apple pie

the cheapest pizza stone is a floor tile they can bought for a couple of quid, they might look as posh as a marble tile though after a few uses

Thank you , for your wonderful Video. Greetings from Germany 🙏👍😋

I shall follow your technique slavishly and definitely put plastic in my oven

Súper.

Such a necessity yet not many informative videos about this. Great job! Can substitute cling by foil paper and shave the excess crust earlier on too.

Congratulations! A very master class. Thanks a lot!

I nearly fell asleep Zzzzzz

Mines always soggy on the bottom

i like sweet hot tarts.

Excellent video, thanks for sharing

How much salt do you add to the egg yolk? Also could I put my welsh cake baking stone under the pan in the oven? Thanks for the tutorial !

Top man , well done take a bow. Thank you 🔥👍🍀🙌

So helpful! I can't wait to try!

very good video, I learnt a lot on this Thank you

Hello Luis, i’ve been baking pastry crust but it’s always shrinking, do you think it’s possible to get the same nice edge if I trim it before going to the oven? Or it’ll definitely shrink? I feel like it’s a wast to leave extra before going to the oven. Thanks a lot!

omg is there one without the blind baking

Very helpful thanks! Ps. Can I ask what brand your oven is looks ideal? Thanks

9:00 I love the way he smacks his lips.

Hey Luis, I subscribed to your Chanel because I love to cook great food But I do not like the other stuff I found on your Chanel not a good thing I have already unsubscribed.

Is there a way to blind bake a pie crust that I will fill and then cover with a top crust?

Oven warming up for a fucking hour?

best vidio ive seen so far

Awesome 👌🏻

Great tips thank you

Thanks a lot for your wonderful video.

Hi I’m going to try this as I can never get the bottom truly baked it is always slightly undercooked. Do I 100% need the baking stone or will putting it high up in the oven be sufficient?

Cant wait to use this method

I am determined to master pastry making and your vid has been a great help thanks

Parfait!

Luis, this tutorial was fantastic. So easy to follow and informative. Cant wait for more. Could you use a tin like this for apple pie? Or is it best for tarts only? When i do double crusts the dreaded soggy bottom always gets the best of me.

Fab video.Thank you

You should do more food videos.

Great demo Thanks 👍

Loved this. Specially the cling film trick,who knew?! Very clear and concise. Could you do more Luis?

☺️

Full of good hints that, brilliant.

Pre-heat oven for an hour, is that normal? 15 minutes is what I normally give it.

OUTSTANDING TIPS..

BRILLIANT! Thank you.

Love it

Good job

So I used cling film 😬😬😬😬😱😤 I now have a melted plastic mess , gutted

the cling wrap i used melted to my pastry! very frustrating, would recommend using an alternative if you are not sure if your cling wrap will melt or not

Bravo! Excellent technique and good tips. Well done video! Thank you.