Blind Baking: the process of baking a pie crust without the filling

Sometimes, when you're dealing with a fragile dough, it will collapse in spite of your best intentions. For this reason, some pie crusts and tart shells must be baked before the filling is added. The best method is to line the tart pan or pie plate with the rolled-out dough and place it in the fridge for at least 30 minutes. When you are ready to bake, prick the crust in several spots with a fork, line the pie plate or tart shell with foil or parchment paper, and fill it with rice or dried beans. Baked as directed, then carefully remove the foil and the beans - the shell will have retained its form because of them. I like seeing how a substance that weighs heavily can, in the end, be lifted; I like the feel of the beans, like trouble that slips through your fingers. Most of all, I like the proof in the pastry: it is the things we have to bear that shapes us.