U-bake Instructions

U-bake pie crusts, pizza dough, fruit pies, pot pies and shortbread are the savvy home bakers’ secret. These artisan-made products give you a head start on home baking with the quality you expect from Grand Central Bakery. Made with fresh sustainably sourced flour, rich European-style butter, local produce, and artisan technique, our U-bake products let you enjoy delicious fresh-from-the-oven baked goods on your schedule and at your convenience.

Pie Crust - 2 rounds

Makes 1 double or 2 single-crust pies.
To defrost, thaw overnight in the refrigerator. You can hurry the crusts along and defrost at room temp but be careful not to let the pie dough get warm. Chill crusts down if they begin to get wet or sticky.

Single Pie Shell

Use for any single-crust pie or quiche.

While it is acceptable to bake directly in a frozen shell you will get a more delicious, flaky, crisp crust if you "blind bake" the crust prior to filling:

  1. Preheat over to 400F

  2. Use a fork to dock, or poke small holes in the bottom of the shell.

  3. Cover frozen or chilled crust with a piece of baking parchment or foil.

  4. Fill with 2 -3 cups of dried beans and bank them high against the edges. Place in middle of preheated oven. Bake for 30 minutes, or until edge of crust is golden brown.

  5. Remove from oven, carefully remove the paper and beans and return to the oven for 5 minutes.

Apple, Blueberry, Marionberry, or Strawberry Rhubarb Pie

  1. Place frozen pie into preheated 400F oven with a sheet pan underneath to catch drips.

  2. Bake for 35 minutes and turn temp down to 350F.

  3. Continue baking for another 35-45 mins until filling is bubbling and the crust is deep golden-brown.

Classic Chocolate Chip Cookies

  1. Preheat oven to 350F (regular oven) or 325F (convection oven).

  2. Line a baking sheet with parchment paper or a silicone mat.

  3. Place 6 frozen or defrosted cookie pucks equally spaced on baking sheet; for smaller cookies, divide each puck in half.

  4. Bake for 12-15 minutes (baking times vary from oven to oven). Rotate pan halfway through the baking time. Cool on baking sheet.

Classic Vanilla Shortbread

  1. Defrost cookie dough in refrigerator overnight before intended use.

  2. Cookie dough can be simply sliced into rectangles and baked or rolled out and cut into your favorite shapes and decorated.

  3. Top cookies with sugar or sprinkles before baking if desired, or ice with your favorite frosting once baked and cooled.

  4. Bake cookies in 350F oven 12 -15 minutes or until the edges are golden brown.

  5. Unused dough can be refrozen or refrigerated for up to 3 days.

Chicken or Vegetable Pot Pie

  1. Preheat oven to 400F.

  2. Remove plastic and place pot pie on baking sheet in the paper form.

  3. Bake on center rack for 15 minutes.

  4. Reduce oven temp to 350F and bake for an additional 30 minutes, or until filling is bubbling and crust is golden brown.

  5. Let sit for 5-10 minutes before serving.

Pizza Dough

See our instructional video and recipe for Piper’s Pizza Sauce.

  1. Defrost dough in bag and let rest at room temperature for at least 1 hour, until dough is stretchy and easy to form.

  2. With lightly floured hands, take dough out of plastic bag and place on lightly floured parchment paper.

  3. Gently stretch dough into a circle: if it springs back, continue resting it covered in plastic for 20 mins or more.

  4. Repeat as necessary until formed.

  5. Use minimal toppings.

  6. Slide pizza onto preheated stone or sheet pan and bake in 475F oven until crust is caramelized and deep golden brown, 10-15 minutes.