There is often some confusion around this topic, and these terms are often used interchangeably! In the interest of clarity in this recipe, I've adopted the kitchn's definition and distinguished between the two as follows: Blind baking refers to the process of fully baking a tart shell without filling. This method is generally used for pastries that require fillings that are later set in the fridge such as custard. Parbaking involves initially partially baking the crust alone, usually with baking weights to give it a headstart in the cooking process. This helps prevent soggy bottoms! The fillings are then added and the dessert is cooked further according to the recipe instructions.