Grand Central Bakery - Artisan Baking - Cafe Cuisine - Bread Pastries Sandwiches Soups - Portland OR - Seattle WA

Blind Baking Pie Crust:

Any single crust pie is improved when assembled in a crust that is baked before it is filled. Called "blind baking", the process involves pricking the shell all over with a fork to prevent it from shrinking, rising and blistering; then lining it with a piece of foil or parchment paper and filling it with dried beans or rice. The weights and liner are removed several minutes before the baking time is over to allow the crust to brown and crisp up. The fully baked crust can be used immediately or if you want to get a jump on your baking project the blind baked crust can be stored in paper for up to 3 days.

Preheat the oven to 375°F.

Pull Grand Central U-Bake Shell from freezer and unwrap it:

Use a fork to prick, or dock, the bottom of the crust:

Cover crust with a piece of parchment paper or tin foil:

Fill the shell with 2 to 3 cups of dried beans and place in the middle of the preheated oven:

Reduce the temperature to 350°F and bake 25 minutes:

Remove from the oven, carefully remove the parchment paper or foil and beans, and return to the oven for 5 minutes:

Blind baked crust is ready to fill when it is a rich golden brown:

Now, put in your favorite filling for a delicious home-made pie!