Blind baking means to pre-bake a pastry shell before it is filled to protect the bottom of your tart, pie or quiche from turning soggy. 

Fully blind-baked crusts are a must for pies with fillings like pudding and custard. Pastry for quiches and delicate fruit pies is partially cooked before filling and returning to the oven to finish cooking.

To blind bake, spread the pastry into the pan, chill until firm, prick with a fork to prevent air bubbles from forming and cover with parchment paper or aluminum foil.

Cover the bottom of the pie plate with pastry weights, uncooked rice or beans to weigh down the pastry so it doesn't puff up in the oven; bake as directed. (If the edges start browning too soon, cover loosely with aluminum foil.)