how to blind bake a pie shell

“Blind baking” is pre-baking the pie shell before adding filling. It helps keep custard pies and quiches from getting soggy.

BLIND BAKING STEP BY STEP

Start with a slightly thawed Grand Central Bakery U-Bake Pie Shell or any formed pie shell. If using Grand Central’s pre-rolled pie dough, fit a single crust into pie pan and fold and crimp the edges.

Preheat oven to 400 degrees F.

Use a fork to dock the crust, making holes in the bottom and sides. This allows steam to escape and prevents bubbles from forming in the pastry.

For optimal results, chill crust in freezer for 20-30 minutes. This helps prevent the shell from shrinking as it bakes.

Line pie shell with a piece of baking parchment or foil and fill with 2 to 3 cups of dried beans. Be sure to bank the beans high against the edges to keep the edge from collapsing.

Bake at 400 degrees for 15 minutes. Reduce oven temperature to 350 and bake an additional 10 minutes, watching that crust doesn’t burn. If edge darkens too quickly, cover it with a piece of foil.

Remove pie shell from the oven and carefully lift out the parchment paper and beans. Return shell to oven for 5 minutes, until bottom crust is slightly dry and pale golden brown.

Let cool, add filling, and bake pie according to instructions.