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Blind baking question

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Blind baking question

bananie | Dec 4, 2010 05:51 PM

I'm planning on making a tart and a quiche for brunch and need to blind bake both crusts first. I wanted to do it the night before so that morning I can just dump the fillings in. Will this work or am I risking a soggy crust? And would I keep the crusts at room temp or do I throw them in the fridge? Thanks for your help.

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