To bake a pastry crust before it's filled.

1. Crush a sheet of greaseproof paper lightly into a ball. Open out the paper, then lay it inside the pastry shell.

2. Spread a layer of baking beads or uncooked rice or beans over the paper, then press down gently so that the beads and paper rest firmly against the side of the pastry shell.

3. Bake for the time specified in the recipe, or until firm. Remove the beads and paper.

If instructed in the recipe, bake again until the pastry looks dry and evenly coloured.

Source: Le Cordon Bleu Complete Cook Home Collection (Murdoch Books)