When it comes to baking pastries, knowing when to use blind baking or fully baking can be tricky. Here are some simple tips to help you understand when to use each method:

1. Type of Filling:

   • Wet Fillings: If your filling is something like custard or a thick liquid, it’s best to fully bake the crust. This helps keep it from getting soggy. But be careful! It can be hard to bake it evenly, and you might end up with burnt edges.
   • Drier Fillings: For fillings like fruits or nuts, blind baking might be enough. But watch out! If you don’t keep an eye on it, the dough might not cook all the way through.

2. Crust Type:

   • Different types of pastry crusts behave differently in the oven. For a delicate tart dough, blind baking is important to help it hold its shape. However, finding the right cooking time so it doesn’t shrink can be really tricky.

3. Texture Issues:

   • Getting the right crispness can be tough. Blind baking may give you a crunchy bottom, but if you don’t watch it closely, you could end up with a chewy crust instead.

4. Problem-Solving:

   • Make sure to preheat your oven well and use pie weights to help with even baking when blind baking. Keep track of the timer and check on the crust often to catch any problems early.
   • For fully baked crusts, you can use a toothpick to check if it’s cooked enough and avoid underbaking.

In conclusion, choosing between blind baking and fully baking can be hard, but by paying attention to your filling type and the texture you want, you can get better results!