To “blind bake” means to partially bake a pie crust before filling so it doesn’t become soggy. It’s especially helpful for custard pies and quiches.
To blind bake a pie crust:
Preheat oven to 400 degrees F. Use a fork to poke holes in the bottom and sides of a slightly thawed Grand Central Bakery U-Bake Pie Shell (if using Grand Central’s pre-rolled pie dough, fit it into the pie pan and fold and crimp the edges first). This allows steam to escape and prevents bubbles from forming on the bottom of the crust.
Cover 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; this helps keep the crust from sagging.
Bake at 400 degress for 15 minutes. Reduce oven temp to 350 degrees and continue baking for about 10 more minutes, or or until crust edges are golden brown (you can protect edge from burning by covering it with foil). Remove the crust from the oven, carefully lift out the parchment paper and beans and return the crust to the oven for 5 minutes, or until bottom crust is slightly dry and pale golden brown.
Let cool to room temperature before filling.