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blind-baking
Sign in to savethumb|right|Pie shell after blind baking
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Vinony's link graph records 15 inbound references to blind-baking, and connects out to shortcrust pastry, International Standard Book Number and legume.
It is catalogued under the topic Baking.
Vinony links it to 6 Wikipedia language editions.
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thumb|right|Pie shell after blind baking
Baking blind (sometimes called pre-baking) is the process of baking a pie crust or other pastry without the filling. Blind baking a pie crust is necessary when it will be filled with an unbaked filling (such as with pudding or cream pies), in which case the crust must be fully baked. It is also called for if the filling has a shorter bake time than the crust, in which case the crust is partly baked. Blind baking is also used to keep pie crust from becoming soggy due to a wet filling.
Excerpted from Wikipedia’s “blind-baking” article, available under the CC BY-SA 4.0 licence.